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This tangy cottage cheese dip blends up super creamy and packs in plenty of protein. No fancy technique, just toss it together and you’re good. I grab this any time I want something bright and herby for snacking, especially when I want to skip the mayo and sour cream fuss. My easy go-to for snacking at home or chill nights outside.
I came up with this one when my kids begged for a dip with veggies but didn’t want it to taste healthy. Honestly, this bowl always gets scraped clean no matter what.
Star Ingredients
- Salt: Makes everything taste right and pulls together all the dairy. Fine sea salt dissolves fast, so that’s my pick.
- Onion powder: Brings in that classic ranch taste, mild and sweet. Smell it before you use it to make sure it’s fresh.
- Garlic powder: Zippy flavor without the harsh bite of fresh garlic. Always best with a new jar.
- Dried dill: All the ranchy vibes, but skip it if you don’t love dill. For me, it’s clutch.
- Dried parsley: Gentle touch of green and garden flavor. Grab the brightest dried parsley you find.
- Cottage cheese: This is what makes the dip creamy and packs it with protein. Go for a creamy, full fat kind labeled small curd for simple blending.
Simple Steps
- Serve or Stash:
- Scoop the dip right out into a bowl and add some extra dried herbs if you’re feeling fancy. Pile on veggies, crackers, or chips, or stash it covered in the fridge for later. It keeps getting better with a little chill time.
- Taste it, Fix it:
- Try a little on a spoon. Want more salt or herb kick? Toss them in and blend again real quick. Always do this, since cottage cheese varies a lot.
- Blend it Up:
- Toss cottage cheese, onion powder, garlic powder, dried dill, dried parsley, and salt into a strong blender or food processor. Blend for about one to two minutes, scraping down the sides, until it’s smooth and creamy—long blending nails the ranchy texture.
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Cottage cheese is my hands-down favorite thing in this dip. I remember my mom sneaking it into snacks for us, and now my kids ask for it all the time. It’s become a family staple.
Storing Tips
Just pop it in a sealed container in the fridge for up to four days. Stir before eating if it’s been sitting—a little liquid on top is normal. Freezes like a dream! Use a freezer-safe container, and let it thaw overnight in the fridge for the best texture.
Subbing Ingredients
If you’ve got fresh dill or parsley, use it and triple the amount for the same punch. No onion powder? Swap in a tablespoon of chopped chives for a gentle onion vibe. Dairy-free? Blend up some firm silken tofu with a little lemon juice and you’re set.
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Ways to Serve
Crunchy veggies like cucumbers, carrots, radishes, and celery are awesome dunked in this. I love spooning it over hot baked potatoes, too. And don’t judge—my kids love smeared inside turkey wraps or on seeded toast for a snacky lunch.
Recipe FAQs
- → Which cottage cheese should I grab to make this dip?
Go with full-fat if you like it extra creamy—low-fat works too though. Blend it up for smoothness and don’t worry about curd size.
- → Is it alright to swap in fresh herbs instead of dried ones?
Definitely! Just use about three times more chopped fresh dill or parsley to really brighten things up.
- → How much time does this dip last in the fridge?
Toss it in something airtight and you’re good for around four days. Just give it a quick stir before digging in, since it might separate a bit.
- → Would this work for prepping snacks for the week?
For sure! Make it in advance and stash in the fridge. It’s perfect to grab all week long or to fill up a veggie tray.
- → Which veggies are best for scooping up this dip?
Go wild—cucumbers, carrots, celery, sweet peppers, or even tomatoes taste awesome dunked in this creamy mix.