As an Amazon Associate I earn from qualifying purchases.
This easy Cottage Cheese Dip comes together in a blender with just 3 main ingredients. Rich, creamy and perfectly seasoned, it tastes delicious as a high protein healthy snack or appetizer. Perfect for game day, holiday meals and picnics!
I’ve always been a huge cottage cheese fan, well before the cottage cheese flatbread became a viral TikTok trend. I like sneaking it into popular dishes to add a punch of protein and cut down on calories, such as in my lasagna recipe with cottage cheese or cottage cheese Alfredo sauce.
The real magic happens when you blend it. Whipped cottage cheese is rich, creamy, and silky smooth, just like cream cheese or sour cream but high protein and without all the extra calories or fats. The best part? It doesn’t taste like cottage cheese at all! Once the flavors blend together and the curds disappear, you’re left with a rich, velvety dip. This makes it perfect for dipping, spreading, or dressing.
Ingredients and substitutes
This blended cottage cheese dip is very simple. You only need a handful of pantry staples that you probably already have at home–no cream cheese or sour cream. Here are more details, along with tips and substitutes–precise quantities can be found in the recipe card at the bottom.
- Cottage cheese. You can use either low-fat or whole milk cottage cheese, although regular full fat cottage cheese is recommended. It adds a much richer flavor and creamier texture. If you’re not a fan, swap it for plain Greek yogurt or use my dairy-free cottage cheese in case of dairy intolerances.
- Lemon juice. Fresh lemon juice adds brightness and just the right amount of tang. No lemon? No problem. Apple cider vinegar or lime juice work as a substitute.
- Olive oil. Extra virgin olive oil adds some heart-healthy fats and plenty of flavor. As a replacement you can use avocado oil, walnut oil, or directly omit the oil.
- Seasonings. For this recipe you’ll need garlic powder, onion powder, and a touch of salt and black pepper each. Since cottage cheese is already salted and high in sodium, start with little salt and add more if necessary.
- Fresh herbs. Although optional, I love blending in my cottage cheese dip some chopped parsley, chives and dill. They add a herby flavor and a bright color. Feel free to swap for ¾ teaspoon of dried herbs, Italian seasoning or skip the herbs.
How to make cottage cheese dip
- Step 1 – Blend. Add to a food processor or a high speed blender cottage cheese, lemon juice, olive oil, all the seasonings, and chopped fresh herbs. Blend on high for 30 seconds to 1 minute, until it reaches a smooth and creamy texture. If necessary, scrape down sides with the help of a spatula.
- Step 2 – Serve or store. Taste and adjust with salt and pepper, if necessary. Using a spatula, scoop the dip out of the food processor and transfer it into a bowl or a container. Serve immediately or store for later.
Recipe variations
- Avocado – For extra creaminess and flavor, you can blend in a large avocado. If you’d like a cottage cheese guacamole dip, roughly mash the avocado and then stir it in the blended sauce along with diced tomatoes.
- Spinach – Try my healthy spinach dip, it is a simple whipped cottage cheese dip with wilted spinach stirred in. You can also add some artichoke, it pairs so well with spinach.
- Spicy – Let’s spice up the game with a touch of hot sauce (my dad loves it with Tabasco), cayenne pepper, Italian peperoncino or some chopped jalapeños. For more fire, use spicy olive oil and serve with chili flakes on top.
- Protein powder – Cottage cheese is already packed with protein. But if you’re a bodybuilder or need to get in more protein, you can blend in a scoop of unflavored whey protein (find more ideas on my blog post with 55 ways to use protein powder).
- Diary-free – If you can’t eat dairy, have a lactose intolerance or follow a vegan diet, swap cottage cheese with my homemade dairy-free cottage cheese.
- Greek yogurt – Not a fan of cottage cheese? Make this dip with full fat Greek yogurt. A thick plant based alternative such as coconut or almond yogurt works too.
- No blender – You can make cottage cheese dip without blender by adding to a bowl small curd cottage cheese and mashing it well with a fork or potato masher. The dip will have a chunkier texture, but it will still taste delicious.
Serving ideas
- Dip it – Try it with crispy air fryer tortilla chips, air fryer sweet potato fries, or low calorie fries. Want something even more guilt-free? Air fryer zucchini fries, carrot fries, pita chips, croutons, or even rice cakes all dip in so well.
- Spread it – Forget store-bought spreads, this is the ultimate protein-packed upgrade. Slather it over toasted protein bagels, oat bread, or homemade cottage cheese bread for a sandwich or breakfast with good macros. Add some smoked salmon or turkey, and you’ve got a complete meal.
- Turn it into a pasta sauce – Just thin it out with a splash of pasta water or milk, toss it with your favorite noodles, and you’ll get high-protein, low-fat Alfredo vibes without the heavy cream. Add some grilled chicken or shrimp for more protein.
- Veggie dip upgrade – This cottage cheese dip is also amazing for veggies like carrots, cucumbers, bell peppers, cherry tomatoes or crudités.
Make ahead and storage
This high protein dip is great for meal prepping or as a make-ahead recipe for upcoming picnics, potlucks or parties. Place leftovers in an airtight container with lid and refrigerate for up to 2 days. Before serving, give it a good stir to bring the creamy texture back and enjoy.
Unfortunately, this dip does not freeze well. When frozen and thawed, it becomes watery, losing both taste and texture. Since it is so quick and easy, it is better to blend and serve it directly.
Frequently asked questions
Absolutely! Cottage cheese is a powerhouse of nutrition, making it a staple in the diet of bodybuilders, fitness enthusiasts and weight watchers. Packed with high-quality casein, it provides a slow, steady release of protein—perfect for snacks before bed or post-workouts. Plus, it’s lower in carbs than Greek yogurt. Cottage cheese is also a great source of calcium, phosphorus, and B vitamins.
Yes, you can skip the olive oil. However, I don’t recommend it–taste and texture won’t be as rich. If you don’t have olive oil, try using avocado oil or walnut oil.
More high protein snacks
- Healthy deviled eggs
- Crispy baked tofu
- Cottage cheese chips
- Spinach dip
- Lentil patties
- Copycat Starbucks egg bites
- Egg white bites
Cottage Cheese Dip
Equipment
- blender or food processor
Ingredients
- 2 cups (480 g) cottage cheese, full fat recommended
- 1 ½ tbsp lemon juice
- 1 tbsp olive oil, or avocado oil
- ¾ tsp garlic powder
- ¾ tsp onion powder
- salt and black pepper, to taste
- chopped fresh herbs, chives, parsley, dill
Instructions
- Add to a food processor or a high speed blender cottage cheese, lemon juice, olive oil, all the seasonings, and chopped fresh herbs.
- Blend on high for 30 seconds to 1 minute, until it reaches a smooth and creamy texture. If necessary, scrape down sides with the help of a spatula.
- Taste and adjust with salt and pepper, if necessary.
- Using a spatula, scoop the cottage cheese dip out of the food processor and transfer it into a bowl or a container.
- Enjoy immediately with a drizzle of olive oil and seasonings on top, or store in the fridge for a maximum of 2 days.
