This Cottage Cheese Dip is made with 5 ingredients, in 5 minutes, in a blender or food processor. It tastes like savory and creamy ranch dip that pairs perfectly with fresh vegetables and crackers.
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Because cottage cheese is having a moment right now, I decided to make cottage cheese dip that tastes like regular ranch. After tremendous success with protein bagels and cottage cheese pizza crust, I think cottage cheese is meant to be used in savory recipes.
All you need is 5 ingredients and 5 minutes. You can make cottage cheese ranch dip in a food processor or blender depending how chunky or creamy you want it. This low calorie, high protein dip is perfect as a party appetizer, after school snack or post workout meal.
Ingredients for Cottage Cheese Dip
To make whipped cottage cheese dip recipe you just need 5 simple ingredients that are highly customizable. Make it your own!
- Cottage cheese: I used 2% fat cottage cheese. You can use 0%, 1% or 4% fat cottage cheese. I think it will taste amazing in either case.
- Fresh dill: I love the taste of fresh dill and garlic together (Ukrainian in me). You can also substitute with 2 teaspoons of dried dill weed. Or use other fresh herbs like fresh parsley or chives (add finely chopped at the end).
- Fresh garlic: Use as much or as little as you want. You can also use 1 to 2 teaspoons of garlic powder for more subtle garlic taste.
- Salt and pepper: To taste. Please note that various brands of cottage cheese contain different amount of sodium.
How to Make Cottage Cheese Dip
Here is a quick overview how to make cottage cheese dip in a food processor. For a more creamy texture, use a high speed blender.
- Combine: In a food processor, add cottage cheese, dill, garlic, salt and pepper.
- Process: Process for 1 to 3 minutes until desired consistency. Open the lid and add 2 tablespoons of cold water.
- Adjust: Process a bit more and see if you like the consistency and texture. Now is a good time to taste it for seasonings as well. Add more water and pulse, if necessary.
- Serve: Transfer to a small bowl and serve with vegetables and crackers.
Tips for Best Results
Here are my top tips for the best cottage cheese dip recipe!
- If you like creamy Ranch: Use a high speed blender to make this dip. You might want to add water at the start to help the things move inside the blender jug.
- If you like chunky dip: Use food processor or mix all ingredients by hand. It actually tastes very good this way and saves time!
- For more creaminess: Use 4% full-fat cottage cheese.
- Using pantry staples: If you don’t have fresh dill and fresh garlic on hand, substitute with 2 teaspoons of dried dill weed, 1 teaspoon garlic powder and 1 teaspoon onion powder.
- Adjust to taste: This whipped cottage cheese ranch dip is very forgiving. Please make it your own by adding your favorite seasonings at the end.
What Are Best Vegetables for Dipping?
When choosing vegetables for dipping into cottage cheese veggie dip, pick fresh, crunchy and easy to hold veggies like:
- Cucumber sticks and mini cucumbers
- Carrot sticks and baby carrots
- Bell pepper sticks and mini peppers
- Radishes with greens attached
- Cauliflower florets
- Broccoli florets
- Snap peas
- Cherry tomatoes
- Celery sticks
- Crackers, pita bread, sourdough bread, pretzels and pretzel crackers.
How to Store
Store: Refrigerate cottage cheese dip in an airtight container for up to 1 week. I prefer glass containers and not plastic because I think food tastes better this way when stored long term.
Freeze: You can freeze leftovers for up to 3 months. Thaw in the fridge overnight.
You can use low-fat cottage cheese or full-fat cottage cheese to make this ranch dip. This time I used 2% fat cottage cheese. Good brand is Organic Meadow, Good Culture or Daisy. They have clean ingredients.
Yes you can add a package of dry ranch dressing mix to the cottage cheese ranch dip. I recommend to skip all seasonings then and adjust them to taste at the end.
Yes you can blend cottage cheese. Once blended, it doesn’t even taste like cottage cheese but rather a very creamy Greek yogurt mixed with cream cheese.
If you don’t like the texture of cottage cheese once you blend it, it will taste like creamy yogurt. I recommend to use a high speed blender to make it very creamy.
More Dip Recipes to Try
- Healthy spinach dip
- Healthy buffalo chicken dip
- Baked feta dip
- Healthy french onion dip
- Healthy 7 layer dip
- Healthy spinach artichoke dip
- Garlic olive oil bread dip
Cottage Cheese Dip
- In a food processor, add cottage cheese, dill, garlic, salt and pepper.
- Process until desired consistency, I like with a few chunks. Add water and process a bit more to combine. Adjust consistency with more water, if you wish.
- Serve in a bowl on a platter with fresh vegetables and crackers.
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.