Whipped Cottage Cheese
By Carine Claudepierre
Published on 07/25/2023 - Last updated on 11/25/2023
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This Whipped Cottage Cheese recipe is the easiest high-protein dip for food platters or to spread into sandwiches.
It’s also low-carb and easy to whip in less than 10 minutes in your food processor.
My passion for cottage cheese recipes continues! After sharing my ranch cottage cheese dip, it’s time for this whipped cottage cheese.
Many cooks are wary of trying cottage cheese because they don’t like its curd texture. But whipped cottage cheese is about breaking the cottage cheese curd into a smooth, creamy texture similar to ricotta.
How To Make Whipped Cottage Cheese
The easiest way to make Whipped Cottage Cheese is to use a food processor and a bunch of simple wholesome ingredients.
Ingredients
All you need to make this cottage cheese recipe are:
- Cottage Cheese – I use low-fat cottage cheese, but for a creamier texture, try full-fat cottage cheese.
- Almond Milk is a must to lighten the texture and make the cottage cheese ultra-smooth and creamy. You can use any milk, like skim milk, oat milk, or soy milk.
- Lemon Juice – This adds a delicious tangy flavor to the dip.
- Salt
- Pepper
- Extra-Virgin Olive Oil – This adds flavor to the cottage cheese that is naturally tasteless.
- Garlic Powder or fresh crushed garlic.
Preparation
Add cottage cheese, milk, lemon juice, salt, pepper, and garlic powder to the bowl of a food processor or blender.
Blend on medium-high speed until the cottage cheese curd turns into a creamy smooth texture.
If the cottage cheese mixture is too grainy or difficult to blend, add extra milk one tablespoon at a time until the texture suits your liking.
You may have to stop the food processor a few time and scrape down the sides of the bowl until all the cottage cheese turn into a creamy texture.
Taste and adjust with salt, pepper, or spices.
Feel free to spice up the How to make Whipped Cottage Cheese with some of the spices below, from 1/4 teaspoon to 1/2 teaspoon.
- Onion powder
- Cumin
- Paprika
- Dried coriander
- Za’atar
You can also blend in some fresh herbs like 1/4 cup of :
- Fresh basil leaves
- Fresh dill
- Fresh Italian Parsley
If you don’t have a food processor, you can blend the ingredients into a high-speed blender, but you will need a tamper attachment to help push the ingredients next to the blade.
Serving
This Whipped Cottage Cheese recipe is perfect for serving as a high-protein breakfast or snack, along with eggs or toast.
But it’s also a great party appetizer to add to a charcuterie board. Add the cottage cheese to a bowl and top with some extra olive oil, freshly chopped herbs, and sesame seeds.
Then try to dip some crackers, chips, or raw vegetables for a high-protein dip.
As A Dip
Some of the best food to dip in cottage cheese are:
- Carrot sticks
- Gherkins
- Cucumber sticks
- Radish
- Seed or nutcrackers like my flax seed crackers or almond flour crackers
- Celery sticks
In A Meal
You can use whipped cottage cheese as a swap to high fat white sauce like cheese bechamel in a lasagna recipe.
As A Spread
Replace high-fat mayonnaise in sandwiches with whipped cottage cheese. It adds sesame creaminess plus proteins that keep you full for hours.
Or, if you are bored of avocado toast for breakfast, try cottage cheese toast and top with fresh vegetables.
Serving It Sweet
Did you know you can use this recipe with sweet toppings? Skip the salt and garlic in the whipped cottage cheese if using sweet toppings and instead, add a drizzle of honey or vanilla extract.
Serve it as a dessert on toast with fresh fruits like raspberries, strawberries, blueberries, or any fresh berries.
Plus, regular cottage cheese has fewer calories than mayonnaise or avocado and it has more proteins. So it’s a great addition to a healthy breakfast or lunch.
Storage Instructions
Store leftover whipped cottage cheese in an airtight container in the refrigerator for up to 4 days.
You can also freeze the leftover in the freezer in zip-lock bags for up to 1 month and thaw in the fridge the day before.
Frequently Asked Questions
Whipped cottage cheese is delicious, just try this recipe and let me know in the comments below!
Whipped cottage cheese has a milder flavor than ricotta cheese.
Ricotta cheese has a light, slightly sweet flavor, while cottage cheese tends to be a little saltier.
Yes, you can use cottage cheese instead of ricotta in most dishes in a 1:1 ratio. Cottage cheese is one of the best substitutes for ricotta cheese.
Although they are similar in texture and appearance, ricotta has a less salty flavor and a creamier consistency than cottage cheese.
More Dip Recipes
If you like this recipe, you’ll like my many other dip recipes.
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Whipped Cottage Cheese
Ingredients
- 2 cups Cottage Cheese
- 3-4 tablespoons Milk
- 2 tablespoons Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
Oil to serve
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Parsley
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
Instructions
- In a food processor or high-speed blender, add all the ingredients: cottage cheese, milk, lemon juice, salt, pepper, olive oil, and garlic powder.
- Blend on medium-high speed until smooth and creamy. You may have to stop the food processor a few times, scrape the sides of the bowl and repeat until all the cottage cheese curd turns into a creamy texture.
- Taste and adjust with spices. Try adding a pinch of paprika, cumin, or fresh chopped basil or parsley for extra flavor.
- Serve in a bowl topped with a drizzle of extra olive oil and freshly chopped herbs.
- Serve on toast or as an appetizer to dip raw vegetables.
Storage
- Store in the fridge in an airtight container for up to 4 days.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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