This cottage cheese dip tastes like classic ranch dressing, but it’s made without oil and has extra protein in each bite. It’s easy to customize (hello, jalapeno ranch!) and takes only minutes to whip up in your blender.
Have you ever wondered, “What can I add to cottage cheese to make it taste better?” Here’s your solution: turn it into a high-protein dip!
This recipe makes an easy appetizer or after-school snack. Serve it with carrot sticks, celery, sliced cucumber, or other veggies you like. After tasting it, no one would guess they are eating a cottage cheese veggie dip.
You can also spread it on sandwiches, wraps, and healthy tacos for extra creaminess (move over sour cream). It will instantly elevate your meals!
Ingredients You’ll Need
This recipe calls for full-fat cottage cheese, made with 4% milkfat, to get the creamiest results. I tend to steer clear of low-fat dairy products, but feel free to experiment with low-fat cottage cheese if that’s what you have.
Using dried spices makes this ranch dip come together in just minutes, but if you have fresh herbs on hand, you can certainly add those in! When using fresh dill instead of dried, you’ll want to triple the amount called for to achieve the same flavor.
Feel free to make this dip your own by adding fresh basil, chives, cilantro, or parsley. You could even turn it into a Green Goddess Dressing if you like!
Jalapeño Ranch Variation
Add 2 to 3 tablespoons of pickled jalapenos and their juices (the kind sliced in a jar) into the blender for a jalapeño ranch flavor. It reminds me of the jalapeno ranch they make at Sarpino’s pizzeria, which tastes amazing as a dip for pizza, chips, and carrots.
Make the Best Cottage Cheese Dip
In a high-speed blender, combine:
- 1 cup cottage cheese (4% milkfat)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
Add 2 tablespoons of water to help with the consistency, then blend until the cottage cheese curds break down and look smooth. Stop and scrape down the sides of the blender as needed.
Depending on how watery your cottage cheese is, you may need to add an additional 2 tablespoons of water to achieve a whipped consistency. (I usually add a 1/4 cup water in total, which is 4 tablespoons.)
Taste the dip and make any adjustments, as needed. The flavor will develop even more when you store this in the fridge, so keep that in mind!
To make a jalapeno variation, add 2 to 3 tablespoons of sliced pickled jalapenos and blend again. The more you add, the more tangy and spicy your dip will taste.
Serve it with crackers, pita bread, sliced vegetables, or drizzled over a salad. It will make you want to lick the bowl clean!
Storage Tip
Transfer the whipped cottage cheese dip to an airtight container and store it in the fridge for up to 5 days. The dip will thicken slightly when chilled, so you can add another tablespoon of water later if you’d like to thin out the texture more.
Looking for more high-protein recipes? Try Starbucks Copycat Egg Bites (also made with cottage cheese!), Easy Protein Balls, or Protein Cookies.
- 1 cup cottage cheese (4% milkfat)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- 2 to 3 tablespoons jarred jalapeno slices (optional; for Jalapeno Ranch)
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In a high-speed blender, combine the cottage cheese, lemon juice, garlic powder, onion powder, salt, dill and black pepper. Add in 2 tablespoons of water, and secure the lid on the blender. Blend until the cottage cheese is smooth, with a whipped consistency.
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Add 2 more tablespoons of water and blend again for a more runny texture. (I usually add 4 tablespoons of water total, but this will vary based on how watery your cottage cheese is.) Adjust any flavoring as you see fit, but keep in mind the flavor will develop even more when chilled.
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Jalapeno Ranch variation: Add in the optional 2 to 3 tablespoons of jarred sliced jalapenos, and their juices, and blend again. For a less tangy or spicy flavor, you can start with just 1 tablespoon.
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Transfer the dip to an airtight container and store it in the fridge. The flavor will develop even more after a few hours! It should keep well in the fridge for up to 5 days. Serve it as a dip with veggies, chips, or crackers, or spread it on sandwiches and tacos. It’s also a delicious salad dressing!
If you have fresh dill on hand, triple the amount called for in this recipe.
This recipe was tested with full-fat cottage cheese. I have no idea if it will turn out as creamy and delicious with a low-fat or fat-free version, so please let me know if you try it.
Note: My favorite brand of cottage cheese is Good Culture because it’s made with organic and pasture-raised ingredients, but I’ve also tested this recipe with Trader Joe’s full-fat cottage cheese, and it works just as well.
Calories: 44kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 365mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.1mg
If you try this cottage cheese dip recipe, please leave a comment and star rating below, letting me know how you like it.
