Cottage Cheese Dip
By Carine Claudepierre
Published on 05/18/2023 - Last updated on 02/28/2025
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This Cottage Cheese Dip is an easy high-protein dip for an appetizer or quick snack. Plus, all you need to make this healthy dip is just a few minutes.
I love easy dip recipes and I have shared so many using cream cheese, like my pizza dip. But, since I discovered cottage cheese and its wonderfully creamy texture and high protein profile, I am in awe. It makes any dip, smoothie, or dessert so much tastier. It has a light slaty and sour flavor and a lighter texture than cream cheese.
A cottage cheese dip is a cold dip made from whipped cottage cheese and spices. It’s the perfect appetizer to dip raw vegetables and crackers or high-protein spread to sandwiches. Making this creamy high-protein dip is the easiest dip recipe you will ever make. Let’s see where to start.
The full recipe is just below, but be sure to keep reading after that for all my ingredient selection tips, cooking tricks, serving suggestions and much more!
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Cottage Cheese Dip
Ingredients
- 2 cups Cottage Cheese
- ½ teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 teaspoon Dried Dill
- ¼ teaspoon Paprika
- 1 tablespoon Lemon Juice
Instructions
- In a food processor, add all the ingredients.
- Blend until smooth, and place the dip in a shallow bowl. Refrigerate for 30 minutes or overnight, covering the bowl with plastic wrap.
- Serve with a drizzle of olive oil and fresh parsley or fresh dill on top. Dip in carrot, celery, or cucumber sticks as an appetizer or snack.
Notes
Storage
Store the dip in an airtight container in the refrigerator for up to 4 days. You can also place the cottage cheese in a sealed container in the freezer and keep it for a month. Then, the day before serving, thaw in the fridge.Allergy Swaps
If you have some food allergies, here are some options to adapt this whipped cottage cheese dip recipe.- Citrus-Free – You can swap lemon for apple cider vinegar or a tablespoon of sour cream. Sour cream has a tangy flavor like lemon, that goes very well with this cottage cheese recipe.
- Sodium-Free – Skip the salt and pick a cottage cheese brand low in sodium to reach your goals.
- Dairy-Free – I don’t have access to dairy-free cottage cheese in my country. However, you can blend half of it, pat dry, firm tofu with half dairy-free cream cheese. This way, you will reach the same protein profile and creaminess as cottage cheese.
Nutrition
Ingredients and Substitutions
All you need to make this easy dip with cottage cheese are:
- Full-Fat Cottage Cheese – You can also use low-fat cottage cheese but it won’t come out as creamy.
- Lemon Juice or lime juice. Fresh or bottled.
- Paprika – or smoked paprika.
- Salt and Ground Black Pepper – Adjust to taste.
- Garlic Powder – Or fresh crushed garlic.
- Dried Dill – or fresh dill.
- Onion Powder – or shallots.
- Fresh Dill to serve
How To Make Cottage Cheese Dip
The best way to make this dip is in a food processor or blender.
- Add all the cups of cottage cheese and the remaining ingredients to the bowl of the food processor.
- Blend on medium-high speed until just combined. The dip is ready when creamy, and looks like whipped creamy consistency.
- Transfer to a bowl and drizzle olive oil on top, fresh chopped dill, and an extra pinch of ground pepper.
What To Dip In Cottage Cheese Dip
This cottage cheese dip goes very on an appetizer platter along with my Greek yogurt ranch dip, easy guacamole, crackers, and vegetables. This cottage cheese dip is perfect with crunchy veggies and bread. My favorite food to dip in this recipe are:
- Homemade Pita Bread Chips
- Celery sticks
- Cucumber sticks or cucumber slices
- Carrots
- Gherkins
- Radish
- Crackers – try my flaxseed crackers for a healthy option
This dip is also a great swap for mayonnaise or sauce in a sandwich. Spread a layer on pita bread, or whole meal bread and add your favorite cold meat, and vegetable to create the best high-protein, filling sandwich. You can also use this as a pizza base, it tastes amazingly warm.
This cottage cheese is also a great swap to high-fat or calorie sauce. In fact, you can use this flavorsome cottage cheese dip as a replacement for the bechamel, cream cheese, or cheese sauce in pasta or lasagna,
With only 98 kcal per 100 grams, it’s a low-calorie and high-protein replacement to the sauce and adds the best creamy texture to a warm meal. The best meal to incorporate this warm cottage cheese dip are:
- Lasagna – to replace bechamel or cheese sauce.
- Pasta
- Broccoli gratin – to replace the cheese sauce and decrease saturated fat.
- Scrambled eggs – or try my scrambled eggs to cottage cheese.
- Toasted sandwich instead of mayonnaise or cheese slices.
- Oatmeal to add protein and creamy texture.
Frequently Asked Questions
Below are the most frequent questions about this recipe.
You can blend cottage cheese with other creamy ingredients like avocado, sour cream, and cream cheese. the best way to flavor the combination of ingredients is to add dry spices like dried herbs – dill, mint, parsley, spicy pepper, or chili.
Yes, cottage cheese is a great low-fat and high-protein swap to bechamel to make cottage cheese lasagna or replace cream cheese in hot dips.
Cottage cheese on its own is pretty bland in flavor. Add a kick to cottage cheese by stirring finely chopped fresh herbs like mint, Parsley, or dry spices like garlic powder, onion powder, bagel seasoning, or some dried herbs, or sauce like sriracha or hot sauce.
Cottage cheese is very popular right now because it’s higher in protein and lower in fat than Greek yogurt or other cheese. Since it’s dairy, it’s also high in calcium, vitamins, and a complete protein. With 11.5 grams of protein per 100 grams and only 98 kcal, cottage cheese contains 4 grams more protein per serving than yogurt.
More Dip Recipes
If you like this recipe, you’ll like my many other dip recipes.
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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I normally toss some whipping cream in my scrambled eggs, but nice alternative. I really like cottage cheese but struggle with the texture of the curds – as long as I can break them down – all is good – i.e. cotttage cheese pancakes. I like the extended uses you suggest, pasta sauce, burgers et al. Thank you.