Cottage Cheese Dip
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My 2-minute cottage cheese dip recipe takes seconds to make and is PACKED with over 13 grams of protein. It’s so creamy and delicious.
I’ve been cooking with and developing recipes using cottage cheese long before it started trending, and turning it into a creamy dip has been one of its best uses.
I didn’t land on this dip by accident, though. It was my whipped cottage cheese that inspired this. Once fully whipped, cottage cheese becomes a velvety, high-protein base that seriously rivals sour cream dips, with more structure, staying power, and much less fat. Once you add seasonings, it’s perfect for dipping anything and everything!
While I like it with just a few flavor boosters, I’ve tested different seasoning ratios and flavors, which I’ll include below!
Table of Contents
Why make my cottage cheese dip recipe
- 4 ingredients. All you need is cottage cheese, a little sour cream (or yogurt), and seasonings.
- Easy to modify. Cottage cheese is naturally mild, so whatever spices you use will dominate the flavor.
- Ready in seconds. Like cottage cheese queso, add everything to your blender and give it a whirl. That’s all there is to it.
- Healthier than other dips. Compared to most mainstream dips, this comes in at a fraction of the fat and calories and has WAY more protein (over 13 grams!).
Key Ingredients
Here’s what goes into my cottage cheese dip, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Cottage cheese. I prefer full-fat cottage cheese for its richest texture, but fat-free or low-fat varieties are delicious as well. You can also use my dairy-free cottage cheese for something different.
- Sour cream. Rather than only using sour cream, I added just a bit to thicken the dip and add tanginess. I also tested full-fat Greek yogurt, and it turned out flavorful, albeit less creamy.
- French onion soup mix. Adds a blend of savory flavors. You can use low-sodium soup mix if you prefer.
- Italian seasoning. Just a pinch to add more aroma.
How to make cottage cheese dip
Step 1- Blend. In a food processor or high-speed blender, add the cottage cheese, sour cream, and seasoning. Blend until smooth.
Step 2- Serve. Transfer the dip to a serving dish and serve immediately.
Arman’s recipe tips
- Refrigerate the dip. If you’re not in a rush, cover the serving bowl and refrigerate the dip for an hour or two to help it thicken. I find the flavors also meld better.
- Change the consistency. I prefer my dip silky smooth, but if you like it a little chunkier, simply reduce the blending time.
- Taste as you go, and add any salt, black pepper, or extra seasonings as needed.
Flavor variations
As mentioned earlier, I’ve had fun testing out a bunch of flavors to change things up:
- Spice it up. Add chopped pickled jalapeños and their juices.
- Make a ranch dip. Swap the French onion for ranch seasoning.
- Add extra spices. Like onion powder, garlic powder, or smoked paprika.
- Add some acid. Cottage cheese is a little acidic, but if you want a stronger, tangier flavor, add a tablespoon of fresh lemon juice.
- Garnish the dip with fresh herbs like fresh dill, parsley, basil, or cilantro.
Storage instructions
To store: Store the dip in an airtight container in the fridge for up to five days.
To freeze: Transfer the dip to a freezer-safe container and freeze for up to three months. Let the dip thaw overnight in the refrigerator.
To make ahead: Make the dip and store it, covered, in the refrigerator for up to 1-2 days before you need it. Give it a good stir right before serving.
Frequently asked questions
A grainy dip usually means that the cottage cheese wasn’t blended long enough. If you notice clumps or the cottage cheese is still thick, continue blending until smooth.
If you use low or fat-free cottage cheese, there may be some separation once it’s stored in the fridge. Don’t fret, though. Just give everything a good mix before enjoying.
Ways to use this dip
There is no end to what you can do with this dip recipe. Here are some ideas to get you started:
- Dipping. Serve it alongside fresh carrots, cucumbers, celery, crackers, pita chips, or warm pita bread.
- Sandwich spread. Use it on sandwiches, healthy burgers, or salad wraps.
- Sauce. Toss it in my healthy pasta salad or healthy tuna salad. Or, use this as the base for the cottage cheese alfredo.
- Salad dressing. Add a little olive oil to thin it out, then drizzle it over steak salad or rotisserie chicken salad.
✅ Nutrition reviewed
“This cottage cheese dip offers a higher protein alternative to traditional dips, helping support satiety while delivering the creamy texture people expect.” – Felicia Newell, MScAHN, RD, CPT.
Cottage Cheese Dip
Video
Ingredients
- 2 cups cottage cheese
- 1/4 cup sour cream or full-fat Greek yogurt
- 1 tablespoon French onion soup mix
- 1 teaspoon Italian seasoning
Instructions
- In a food processor or high speed blender, add the cottage cheese, sour cream, French onion soup, and Italian seasoning and blend until smooth.
- Transfer to a serving dish and serve immediately.
Notes
- Tips: See my recipe tips above for the best cottage cheese dip.
- Flavor variations: For over five flavor ideas to try, see my flavor variations section above.
- Leftovers: Keep in the fridge, covered, for up to 5 days, or in the freezer for 3 months.
Nutrition
More savory cottage cheese recipes
- Cottage cheese bagels– Just two simple ingredients, and they turn out crisp, fluffy, and tender.
- Cottage cheese alfredo– I love to make this when I want a creamy sauce for my spaghetti without the added fat.
- Cottage cheese pasta sauce– I like to think of this as a higher-protein meat sauce!
- Cottage cheese flatbread– Similar to my bagels, but cooked on a skillet until pliable. These are great for wraps, pizzas, and more.
Can you please tell me what one serving is? I’m thinking maybe around 1/2 cup, is that right? I love your recipes btw!
Hello Autumn!! Yes, that is correct. I’ll update the recipe card to show that. 🙂