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.
Table of Contents
Why this cottage cheese dip works
I’ve been cooking with cottage cheese long before it started trending, and whipping it into a dip has become one of my favorite ways to use it.
This recipe evolved from my whipped cottage cheese. Once blended until completely smooth, it transforms into a thick, velvety base that holds its shape and doesn’t taste grainy. From there, it’s all about the seasoning: I tested different ratios to make sure the flavor is bold. Here’s why it’s a favorite:
- 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.
- Minutes to make. Add everything to a blender and process until creamy.
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 also delicious. You can also use my dairy-free cottage cheese for something different.
- Sour cream. Rather than using only sour cream, I added a little to thicken the dip and add tang. I also tested full-fat Greek yogurt, and it was flavorful but 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.
Flavor variations
- Spicy: Stir in chopped pickled jalapeños and a splash of the brine.
- Ranch: Replace the French onion seasoning with ranch seasoning.
- Smoky: Add garlic powder, onion powder, and smoked paprika.
- Tangier: Mix in one tablespoon of fresh lemon juice.
- Herb-forward: Garnish with 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-fat or fat-free cottage cheese, it may separate in the fridge. Don’t fret, though. Just give everything a good mix before enjoying.
Ways to use this dip
Dipping: Serve with carrots, cucumbers, celery, crackers, or pita chips.
Spread: Use on sandwiches, burgers, or wraps.
Sauce: Stir into healthy pasta salad or tuna salad, or use it as a base for cottage Cheese Alfredo.
Dressing: Thin with olive oil and drizzle over salads.
Cottage Cheese Dip
Video
Ingredients
- 2 cups cottage cheese 480g
- 1/4 cup sour cream 60g, or full-fat Greek yogurt
- 1 tablespoon French onion soup mix 10g
- 1 teaspoon Italian seasoning 1g
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.
- 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. 🙂