Cottage Cheese Dip
Whipped to creamy-dreamy perfection and jazzed up with dill and savory seasonings, this Cottage Cheese Dip is the easy, high-protein snack we all need in our lives. Just blend and chill!
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My tested and perfected take on cottage cheese dip!
Cottage cheese dip can be made many ways (and not all of them are good!)
So when I started working on this recipe, I tried a few different variations, and then I realized that they were all missing a little something-something.
The solution? A hit of umami from Worcestershire sauce. It adds fantastic depth, making this taste like a proper dip and not just pureed cottage cheese.
- Like my Cottage Cheese Queso and Cottage Cheese Alfredo Sauce, this dip is an awesome recipe if you want to get that cottage cheese protein fix without the curds or the taste of plain cottage cheese. It’s smooth, creamy, and delish!
- Although it does need a bit of time to set up in the fridge, there is almost NO prep for this recipe and no cooking either. Just 5 minutes of hands-on time measuring and blending.
- I’ve been enjoying this as a healthy snack with fresh veggies when I’m feeling peckish in the afternoon, but it tastes good enough that you can serve this cottage cheese dip at a party and everyone will be happy to dig in. (In other words: it’s a lightened up dip that doesn’t taste like it!)
Ingredients & Substituions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Whole Milk Cottage Cheese. Although I often use lower fat cottage cheese in my recipes, this dip really benefits from the creaminess of whole milk.
- Seasonings. Garlic and onion powder add savoriness, dill makes it taste ranch-y like my Greek Yogurt Ranch Dip, and cayenne adds a little kick of heat (but you can leave it out of you’d like). You can swap the dill for parsley or basil if you’re not a fan.
- Worcestershire Sauce. Umami bomb! I also love that it has a subtle tang. If you’re vegetarian, make sure you grab a bottle of vegan/vegetarian Worcestershire sauce.
- Fresh Chives or Parsley. Optional, but I like the fresh flavor they add to the equation.
Step-By-Step Instructions
Combine. Add the cottage cheese, spices, Worcestershire, salt, and cayenne to a blender or food processor.
Puree. Blend until smooth, stopping to scrape down the sides as needed. Season with kosher salt to taste.
Chill. Refrigerate for at least 1 hour to thicken and allow flavors to develop.
Serve. Garnish and serve with your favorite dippers.
What to Serve With Cottage Cheese Dip
- Veggies. Like carrot and celery sticks, cucumber slices, raw broccoli and cauliflower florets, or those cute, colorful baby peppers.
- Chips. Pita chips, potato chips (these Air Fryer Potato Chips, perhaps?), or even Air Fryer Tortilla Chips.
- Crackers. Breadsticks would be good too! Or spread the dip on a crispbread and top it with thin cucumber slices and sprouts.
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Cottage Cheese Dip
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Ingredients
- 1 (16-ounce) container whole milk cottage cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dillweed
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon cayenne pepper
- Chopped fresh chives or parsley optional to garnish
- For dipping: carrot sticks celery sticks, pita chips, potato chips, etc.
Instructions
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Place the cottage cheese in a blender or food processor with the garlic powder, onion powder, dillweed, Worcestershire, salt, and cayenne. Blend in long pulses until as smooth as you like (note that the more you blend, the thinner the dip will be).
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Taste and add more salt if needed (this will vary depending upon your brand of cottage cheese).
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Transfer to a serving bowl. Refrigerate for at least 1 hour so it thickens up and the flavors marry. Sprinkle with fresh chives or parsley and serve with dippers of choice.
