Cottage Cheese Dip
This savory Cottage Cheese Dip is light, creamy and packed with fresh flavor from lemon and dill. Blended smooth and ready in less than 10 minutes, it’s an easy appetizer that works just as well as an afternoon snack with crunchy vegetables. This recipe is naturally high in protein and endlessly crowd-pleasing.
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This recipe idea came about because I made a delicious savory ricotta dip last year with orange zest that my family and I were obsessed with.
I wondered if I could make a savory cottage cheese dip to serve as an easy make-ahead appetizer or a delightful protein-packed snack for any given afternoon.
Turns out I can and I did. And the end result is absolutely delicious.
As previously stated, I’m not super into food trends… and while I know cottage cheese is having a moment, let me say that this tastes incredible. It’s full of flavor… and it has the bonus protein, which everyone tells me I need to eat more of.
Why I love this recipe:
The simplicity of this Cottage Cheese Dip recipe is breathtaking. (In the most non-dramatic but refreshing way.)
All you need are a handful of ingredients and about ten minutes to make this perfectly dreamy, creamy, light lemony dip that can be served with your favorite dippers, be they veggies, your favorite crackers, a freshly sliced baguette or homemade crostini… or anything else.
Honestly, this would be a great dip to serve during the summertime because it is chilled and it feels refreshing, despite the fact that we’re using a cheesy base.
It’s not heavy like some cheese-centric dips, either, which feels like a win for the warm months ahead.
More appetizer recipes to try: Creamy Chicken Enchilada Bruschetta | Hot Boudin Dip | Whipped Feta Dip
What you need to make this recipe:
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- Measuring spoons and cups and/or a kitchen scale
- Liquid measuring cup or mini angled measuring cup
- Sharp knife
- Microplane or zester
- Citrus juicer or citrus reamer
- Food processor or high-speed blender
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients that you need to get at the store to make this high-protein dip recipe:
- Cottage cheese — use your favorite brand here. I used a 2% milk fat cottage cheese and that is a delicious combination. You can use non-fat, lower fat or full-fat cottage cheese. The curd size does not matter because you will be blending it.
- Extra virgin olive oil — or regular olive oil to help bring everything together. You could also use an avocado oil. I do not recommend using something like a vegetable oil or a canola oil here.
- Lemon — we need the zest of half of the lemon as well as some of the juice. This really gives our dip a beautiful citrus, acidic flavor without it being overwhelming or bitter.
- Kosher salt — I like to use a medium grain kosher salt in all of my recipes. (Diamond Crystal is my favorite brand.) You could use a similarly sized sea salt.
- Fresh dill — this adds beautiful bright flavor to the mixture. You could substitute it with a different fresh herb if you prefer something different.
- Freshly ground black pepper — this is added at the end. If you want a little kick of pepper, it is not always necessary, so give it a taste before you add the pepper. It’s also great for garnishing.
Substitutions and adaptations:
Swap out the fresh dill with different fresh herbs if you prefer. I think oregano, thyme or fresh parsley would be the perfect addition here. Basil might be good, though it is a little bit stronger. Same thing with fresh rosemary and fresh chives, so you would need to go lighter on those.
Use a low-fat cottage cheese to cut a few calories.
Have fun with the dippers. This recipe works well with a lot of sliced vegetables (like carrots, cucumbers, celery sticks, snap peas, radishes, bell peppers, etc.), but it’s also great with crackers, pita bread and rounds of baguette or crostini.
How to make Savory Cottage Cheese Dip:
Measure out everything. Scoop the cottage cheese into the base of a food processor. Add the olive oil, lemon zest, kosher salt, chopped fresh dill, and fresh lemon juice.
Blend. Blitz in bursts until the mixture has a smooth texture.
Season. Give it a taste and add the freshly ground black pepper. Add a pinch of salt if necessary, and give it a quick stir to combine.
Enjoy. Chill or serve immediately with your favorite dippers.
how to store:
Refrigerate in an airtight container for up to a week and enjoy chilled.
Frequently Asked Questions
Yes, everything goes into the food processor, and it blends up nice and smooth.
Use your favorite brand of cottage cheese. I used one with larger curds, but you can use smaller curds if you prefer. The curd size does not matter because you will be blending this.
Sure! The flavor might vary slightly and not be as creamy but I think it would be fine here.
Yes. Use the same amount of another fresh herb. Use a light hand if you’re using an herb that has more potent flavor, like rosemary or basil.
Yes. I think orange would be great here, as would lime.
Since the main ingredient of this recipe is dairy, I do not recommend making this dairy-free
It will last for up to a week.
Yes, you can make this well ahead of time and keep it cold in the refrigerator until it’s time to serve.
Fresh vegetable slices (like carrot, celery, bell pepper or cucumber), crackers, pita chips or pita, fresh baguette or even crostini are all great with this.
It’s all about how you garnish it. All you need to do is add a bonus drizzle of olive oil to the top and add some extra lemon zest and some fronds of fresh dill to make this dip look like a million bucks.
Quick tips and tricks to make the best whipped cottage cheese dip:
- Use the best-tasting cottage cheese. My husband is a cottage cheese connoisseur, and he likes Good Culture the best. You can use whatever tastes best to you.
- Blend it completely smooth. The texture is everything here. Blending the cottage cheese until there are no visible curds gives you a creamy texture and a cohesive dip rather than something lumpy and unappetizing.
- But don’t whip it too much. While you want to blend it until smooth, you do not want to whip this until it is liquidy. The flavor will be OK, but the texture will not be as good as what is shown here, which is thick and luscious.
- Make it ahead. This dip benefits from sitting in the fridge for a bit before serving so the flavors meld together. Make it the morning of your gathering and pull it out when guests arrive.
- Don’t skip the garnish. A drizzle of good olive oil, a sprinkle of fresh dill fronts and some extra lemon zest on top takes this from simple to stunning in about 30 seconds.
- Keep it cold. This is a chilled dip and it should stay that way, especially if you’re serving it outside in warm weather. Pull it out of the fridge right before serving.
- Use fresh lemon juice and zest. Bottled lemon juice won’t give you the brightness. Fresh makes a noticeable difference.
When to share…
- SUMMER GATHERINGS: Light, chilled and refreshing, this is exactly the kind of dip you want when it’s warm and nobody wants something heavy.
- GAME DAY: Easy to make ahead, easy to set out and easy to enjoy. It holds up well and disappears quick.
- GIRLS NIGHT OR BOOK CLUB: This is a lighter alternative to heavier cheese dips that still feels special.
- HOLIDAY APPETIZER: The fresh dill leaves and the gorgeous garnish make this a beautiful addition to any appetizer table.
Here’s how you can make this dip at home to share…
Cottage Cheese Dip
EQUIPMENT
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- Measuring spoons and Measuring Cups and/or a Kitchen Scale
- Zester or Microplane
- Citrus juicer or Citrus Reamer
Ingredients
- 1 cup cottage cheese (8 oz.)
- 2 ½ tablespoons extra virgin olive oil
- Zest of half a lemon
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Freshly ground black pepper to taste
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Instructions
- Measure 1 cup cottage cheese into the base of a food processor. Add 2 ½ tablespoons extra virgin olive oil, Zest of half a lemon, ½ teaspoon kosher salt, 2 tablespoons chopped fresh dill and 1 tablespoon lemon juice.
- Blitz until smooth.
- Taste and add the Freshly ground black pepper. Add a pinch of salt if necessary.
- Chill or serve immediately with your favorite dippers. This dip works well with a lot of sliced vegetables but it’s also great with crackers and rounds of baguette or crostini.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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