Cottage Cheese Dip: The Snack That Surprised Me
So, picture this: It’s a lazy Sunday afternoon, my fridge looks like Mother Hubbard’s cupboard, and I’ve got friends coming over in, oh, 25 minutes. Total panic. But out of that mild chaos, “the cottage cheese dip” was born. I used to think cottage cheese was just—forgive me—sad diet food. Turns out, when you whip it up with garlic and some fresh herbs (and not much patience), you get this lush, savory spread that even my picky cousin Colleen can’t stop eating. True story: she once took the bowl to the couch and wouldn’t bring it back. Rude, but funny.
Why I Keep Coming Back to This Dip
I make this when I’ve got five minutes and need something that feels fancy but isn’t. My family goes crazy for this, mostly because it’s ridiculously creamy, and honestly, it’s one of those things where you can just dunk whatever’s handy—crisps, veggies, maybe a rogue breadstick—into it. And you know those days when the chopping just feels endless? Well, there’s almost none here! Also, I’ve tried making it as a midnight snack after a night out (don’t @ me) and it’s basically foolproof, unless, like, you forget the garlic, which I somehow managed once. Not my finest moment.
Here’s What You’ll Need (And a Few Sub-ins)
- 1 tub (around 400g or 14oz) cottage cheese – full-fat if I want it super creamy, but skim works if that’s all you have. Grandma swears by Daisy, but, honestly, whatever’s cheap and not rock hard.
- 1 garlic clove, peeled – I use two if I’m in a garlicky mood (or if no one’s getting close!)
- Big handful of fresh herbs (think parsley, dill, or chives). I’ve even used basil, and it’s fab.
- 1–2 tablespoons olive oil – Sometimes I go a bit overboard, but it really does make it lush.
- Salt and pepper, to taste (pinch away, don’t be shy)
- Optional: A squeeze of lemon juice or a wee bit of lemon zest (adds a spark)
- Optional extras: toasted pine nuts, chili flakes, or a dash of smoked paprika if you’re feeling flashy
How I Throw It All Together
- Plop the cottage cheese, garlic, olive oil, and your chosen herbs into your blender or food processor. (Sometimes I chop the herbs a bit first—but most days, nah.)
- Blend until super smooth and creamy. Takes about 30-60 seconds, depending if you like flecks of herbs or want it velvety. This is the bit where I usually sneak a taste (for, ahem, quality control).
- Toss in salt, pepper, and that lemon juice if you fancy. Give it another quick blitz. Don’t overthink it—if it looks a bit weird at this stage, it always comes together once it sits for a few minutes.
- Scoop it into a bowl. I sometimes drizzle on a smidge more olive oil; sometimes I just can’t be bothered. Sprinkle with extra herbs or your flashy extras if you’ve got them.
Little Notes from My Kitchen
- If you blend too long, it can almost get foamy—so just pulse until you’re happy. I learned that the odd way.
- Once, I tried using pre-chopped garlic from a jar (you know, the lazy stuff). Not horrific, but not the same flavor punch, honestly.
- I think it tastes even better the next day, but it rarely lasts that long!
When I Get Bored: My Dip Experiments
- Sometimes I swap in Greek yogurt for half the cottage cheese—gives a tangy twist.
- Once I added roasted red peppers—and, well, it was bright but a tad too watery. Wouldn’t recommend unless you drain them dry.
- Chipotle in adobo: wow, smoky! My brother wasn’t a fan, but I was.
What You’ll Need—But Don’t Panic If You’re Missing Stuff
- Blender or food processor works best. But you can totally use a stick blender (immersion blender, if you’re feeling fancy). I even mashed it by hand once with a fork. Bit lumpy, but still delicious.
- Bowl and spoon—no notes here!
How Long Can You Keep This? (Short Answer: Not That Long, Anyway)
This’ll keep, covered, in the fridge for up to 3 days (theoretically). In my house, it rarely gets past day one before someone’s dipping in for a random snack. If it separates a bit, just give it a quick stir; all’s forgiven.
How I Love to Serve It (And So Should You, But No Pressure)
Pile a big dollop onto a plate, drizzle with fancy olive oil, and throw over chopped chives. My partner claims it’s best with thick, crunchy rye crackers, but I like it with carrot sticks (makes me feel virtuous). For parties, I’ll set out a big platter and scatter some pickled onions around; no one knows why, but it works. Actually, once, I even used it as a sandwich spread, not just a dip—total gamechanger for my lunchbox.
Things I’ve Learned the Hard Way (AKA My “Pro Tips”)
- Don’t throw in hot garlic or herbs—the heat kind of cooks the cheese, and not in a good way. I once tried microwaving it to “speed things up”. Didn’t end well, trust me.
- I once added extra salt before tasting—ended up far too salty. Taste as you go, even if you’re impatient (like me).
- Scrape down the sides of your blender half-way if herbs are sticking. I forget half the time, but it does help.
Frequently Asked Questions—Because My Mates Always Ask
Can I use ricotta instead of cottage cheese? Sure, but it turns out thicker and a bit richer. I think cottage cheese is lighter on the wallet and fluffier.
Is this healthy? Mostly, yeah! Depends what you dunk in it. My mate Craig once went for fried chips. Each to their own.
What herbs work best? Anything green, really. Parsley and dill are my faves. Chives add a lovely oniony zing; basil is a wild card, but surprisingly nice. Coriander (cilantro)? I mean, if you love it, go for it. I’m undecided, to be honest.
It looks runny—did I mess up? Nah, it probably just needs a chill in the fridge, or maybe you over-blended (guilty as charged, a few times). Give it a stir and try again.
Do I really need a blender? Well, it helps, but if you mash it hard with a fork and don’t mind some texture, you’re golden. Though, on second thought, maybe don’t try that if you’re serving to your boss or something.
Wait, actually, did I ever tell you about the time I dropped an entire bowl of this dip right before a party? That’s a story for another time… but suffice to say, cottage cheese is easier to clean up than guacamole, so there’s that.
Ingredients
- 1 1/2 cups cottage cheese (full-fat or low-fat)
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil (optional, for drizzling)
Instructions
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1Add the cottage cheese, minced garlic, chives, dill, parsley, lemon juice, black pepper, and sea salt to a food processor or high-speed blender.
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2Blend on high speed for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
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3Taste and adjust seasoning with extra salt, pepper, or more lemon juice if desired.
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4Transfer the whipped cottage cheese dip to a serving bowl. Drizzle with olive oil if using.
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5Garnish with extra chopped herbs and serve immediately with crackers, vegetable sticks, or pita chips.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
75 caloriescal
Protein:
9gg
Fat:
3gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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