I’m always looking for simple ways to make balanced meals and snacks feel more exciting. So, when I noticed my kids dipping veggies into ranch dressing just as eagerly as I do, I saw an opportunity to add more nutrients to a family-favorite snack. By using cottage cheese as the base of the dip, I was able to replicate the creamy texture and tangy flavor of ranch dressing while adding quite a bit more protein. The best part? This whipped cottage cheese dip comes together in just minutes and has become one of my go-to staples I make for everything from afternoon snacking to game day parties.
Recipe Highlights
- Simple ingredients: With everyday ingredients and a few minutes prep time, it takes less than 10 minutes total time to combine all the ingredients in a food processor or blender.
- Rich in protein: Each ¼-cup serving of this naturally gluten-free dip provides 7 grams of protein, which is 7x the amount you’d get in regular ranch dips, making it easier to reach my daily protein goals. It’s also a good source of calcium, phosphorus, potassium, and B vitamins.
- Makes 2 cups: This dip recipe makes enough for my entire family to enjoy all week, and can easily be doubled or even tripled if I’m feeding guests or want to make extra to store for later.
Ingredients Worth Spotlighting
Here are the real food ingredients needed to make my high-protein dip:
- Cottage cheese – I typically use 2% low-fat cottage cheese, but 4% full-fat cottage cheese also works great and creates a thicker consistency that replicates the sour cream due to slightly higher saturated fat. I do not recommend using non-fat cottage cheese, as it will be too watery. I’ve found that small curd varieties make it easier to achieve a creamy consistency. I’ve also used Greek yogurt to replace the 2 cups cottage cheese, and it creates a slightly tangier flavor with a silkier consistency. My favorite brands of cottage cheese are Good Culture and Daisy.
- Lemon juice – the juice of half a lemon or 3 tablespoons of bottled lemon juice.
- Milk – I use 2% dairy fat milk, but whole milk also works, as do unsweetened dairy-free milk alternatives, depending on the preference in your home.
- Herbs and spices – I skip ranch seasoning packets and recreate the flavor using pantry staples, including garlic powder, onion powder, salt, and pepper. Then, I add fresh chives, fresh parsley, and fresh dill for that appealing homemade flavor.
Find the ingredient list with exact measurements in the recipe card below.
Necessary Kitchen Equipment
This recipe doesn’t require any special ingredients. In addition to the measuring cups and measuring spoons, it’s nice to have:
- Sharp knife and cutting board – I always recommend using a super sharp knife to cut the fresh herbs into small pieces.
- Food processor blender – This helps create a smooth texture, smoothing the curds in the cottage cheese. My favorite is this Nutribullet blender since it’s easy to store and blends everything efficiently and smoothly.
- Small bowl – Once smooth, I transfer the cottage cheese dip to a bowl and then fold in the seasonings, and it’s ready to serve.
Storing Leftover Dip
Store any leftover ranch cottage cheese dip in an airtight container in the fridge for up to 5 days. I don’t recommend freezing this recipe. The taste and texture change once thawed, and it gets too separated and watery.
To serve after refrigeration, I always give the dip a quick stir to redistribute the ingredients.
My Favorite Ways To Serve
Most often, I serve this recipe along with other healthy snacks as a dip for crackers and fresh veggie sticks, including celery, bell peppers, cucumber, carrots, and radishes. For a more grown-up new recipe option, I transfer it to a serving bowl, add a sprinkle of cilantro or pickled jalapeños for garnish, and serve it as part of a high-protein crudité platter. It’s also great with tortilla or pita chips for a dinner appetizer. I’ve even paired it with these pepperoni pizza muffins and crispy baked buffalo wings on game days, and it’s always a big hit with my guests.
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Whipped Cottage Cheese Dip Recipe
Make a delicious high-protein dip in just minutes with this easy whipped cottage cheese dip recipe. It’s rich, tangy, and creamy, and makes a nutritious high-protein alternative to ranch dip for a nutritious veggie snack dip or appetizer for game days and parties.
Ingredients
- 2 cups (16 ounces) 2% or 4% fat cottage cheese
- Juice of 1 medium lemon (3 tablespoons)
- 1–3 tablespoons* milk of choice (plus more for stirring)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons finely minced fresh chives
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons finely minced fresh dill
- ½ teaspoon fine salt, plus more to taste
- Pinch of black pepper, plus more to taste
Instructions
- In the bowl of a food processor or high-speed blender, place the cottage cheese, lemon juice, milk, garlic powder, and onion powder; blend until smooth, stopping to scrape down the sides as needed.
- Transfer the blended cottage cheese to a small bowl.
- Add the fresh chives, parsley, dill, salt, and pepper. Stir with a spoon or spatula until well combined.
- Stir in 1-2 teaspoons more milk (or as much as needed) to achieve desired consistency.
- Taste and adjust salt and pepper as needed.
- If desired, drizzle with a little olive oil and sprinkle with more fresh herbs before serving with various dippers, such as fresh veggies and crackers.
- Store in an airtight container in the refrigerator for up to 5 days. Re-stir before serving.
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Notes
*If using 2% fat cottage cheese, start with 1 tablespoon of milk and add more as needed to achieve the desired consistency. If using very thick or full fat cottage cheese, you will likely need to use 3 tablespoons of milk to blend.
Fresh herbs give this ranch dip great flavor, but dried herbs can also be used. Use 2 teaspoons each of dried chives, dried parsley, and dried dill to replace the 2 tablespoons of each fresh herb.
May also add the fresh herbs to the blender instead of stirring them in later. This results in dip that is pale green in color, similar to a green goddess dressing, but tastes just as good.
Nutrition Information
- Serving Size: 1/4 cup dip made with 2% fat cottage cheese
- Calories: 60
- Fat: 2 g
- (Sat Fat: 1 g)
- Sodium: 271 mg
- Carbohydrate: 4 g
- (Fiber: 0 g
- Sugar: 3 g)
- Protein: 7 g
- Cholesterol: 8 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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