Cottage Cheese Dip

Cottage Cheese Dip is delicious and full of bright herb flavour. It’s easy to make and it’s very healthy made with cottage cheese and greek yogurt. You will never feel guilty eating it.

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The first time I made any kind of a dip I was still in high school and living at home. I got the recipe from some jar and it called for equal parts of mayo and sour cream, pressed garlic, and herbs. It was glorious.

Crisp, cool vegetables blanketed by a creamy and salty dip were so delicious and addictive that I kept being asked to make this dip on every possible occasion. That was before I began my anti-mayonnaise existence.

Later, once I graduated from university, moved into my own apartment, and started learning to cook, I became the self-proclaimed Queen of Dips.

I was actually pretty terrible in making up my own dishes. I was also worse than I care to admit at modifying recipes. Stepping one or two ingredients away from prescribed instructions resulted in inevitable and inedible disasters. That is until I started making dips.

For some reason, I could take any white and creamy ingredient, add other ingredients and turn it into a satisfying mixture that would disappear from my dinner table in a few short minutes. I made dips with sour cream and feta, strained plain yogurt and herbs, cream cheese and roasted peppers. I made them all salty, creamy, and sans mayo.

A few years ago, trying to eat a little healthier, I started using Cottage Cheese as the base for a dip. Yes, I used that diet food of grainy bland curds.

I pulsed the cottage cheese in my food processor, added herbs, garlic and it turned out really good. Smooth and hefty, pungent and salty.

What kind of cottage cheese to use for this Cottage Cheese Dip

This dip is not just delicious, but also healthy, full of calcium and bright herb flavour.

You can use any kind of cottage cheese you have, be it full fat or non-fat. Just remember that non-fat version needs to get its flavour from somewhere, and the non fat cottage cheese is usually full of salt and sugar, so you’d need to adjust your seasoning accordingly.

I usually use whatever cottage cheese I can find at Costco.

How to make Cottage Cheese Dip

I take a whole tub, pour it into my mini food processor, add a bit of Greek yogurt, and a small amount of mayo to make it a bit more luxurious and creamy, but mayo is optional. A lot of herbs, any kind I have on hand, and garlic salt get added to the mixture too.

Then blend, blend, blend! Easy!!

How to store Cottage Cheese Dip

Once everything is happily married together, I pour it back into the cottage cheese container and keep it in the fridge for a few days before serving. Making the dip in advance ensures that the flavours are all melded together.

Tips for making Cottage Cheese Dip

• I also use garlic salt instead of fresh garlic, as I find that freshly squeezed garlic and its juices are too strong and pungent for this delicate dip.
• If you are not sure what to do with the rest of your herbs, don’t forget to learn How to Store Herbs. My bunches of dill and parsley and cilantro last for more than 2-3 weeks usually.
• Use your favourite herbs: dill, cilantro, parsley, thyme, fresh oregano, tarragon, etc.

Don’t forget to buy my cookbook, The Ultimate One-Pan Oven Cookbook, where I have a delicious recipe for yet another Cottage Cheese Dip!

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Cottage Cheese Dip

Cottage Cheese Dip is delicious and full of bright herb flavour. It's easy to make and it's very healthy made with cottage cheese and greek yogurt. You will never feel guilty eating it.

Makes 2 cups. Serving = 1/4 cup

Course Appetizer

Cuisine American

Keyword cottage cheese, dip, healthy

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 8 servings

Calories 75kcal

Author Julia

Ingredients

• 2 cups cottage cheese (1 tub/500 g)
• 1/2 cup Greek yogur
• 1 tablespoon mayonnaise (optional)
• 1/4 cup parsley (or more)
• 1/4 cup dill (or more)
• 1/2 teaspoon garlic salt (or more to taste)

US Customary - Metric

Instructions

• Roughly chop the herbs, otherwise, unchopped, they'll end up wrapped around the food processor blades.
• Add all the ingredients into the mini food processor and pulse for a few seconds until the cottage cheese is smooth and everything is mixed together well.
• Taste and add more garlic salt if needed.

Notes

• Let it stay in the fridge overnight as the flavour gets more pronounced.

 

• You can store it in the fridge for about a week.

 

• To be honest, there's no need to measure herbs. Just add as much as you like. I actually prefer more herbs than I added into this particular version, but that was all I prepared and I didn't feel like getting more out of the fridge.

 

• Also, add whatever herbs you have. I love this dip with cilantro, but I know a lot of people don't like that herb

 

Nutrition

Calories: 75kcal | Carbohydrates: 2g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 368mg | Potassium: 97mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 3.7mg | Calcium: 66mg | Iron: 0.3mg

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