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This cottage cheese dip tastes like classic ranch dressing, but it’s made without oil and has extra protein in each bite. It’s easy to customize (hello, jalapeno ranch!) and takes only minutes to whip up in your blender.
If you’ve ever wondered, “What can I add to cottage cheese to make it taste better?” This is your solution: turn it into a high protein ranch dressing!
This recipe makes an easy appetizer or after-school snack. Serve it with carrot sticks, celery, cucumber, or any other veggies you like. No one would guess they are eating a cottage cheese veggie dip after tasting it.
You can also spread it on sandwiches, wraps, and healthy tacos for extra creaminess (move over, sour cream). It will instantly elevate your meals!
Ingredients You’ll Need
This recipe calls for full-fat cottage cheese, made with 4% milkfat, to get the creamiest results. I tend to steer clear of low-fat dairy products but feel free to experiment if that’s what you have.
Using dried spices makes this ranch dip come together in just minutes, but if you have fresh herbs on hand, you can certainly add those in! When using fresh dill instead of dried, you’ll want to triple the amount called for to achieve the same flavor.
Feel free to make this dip your own, by adding fresh basil, cilantro, or parsley. You could even turn it into a Green Goddess Dressing if you like!
Jalapeño Ranch Variation: Add 2 to 3 tablespoons of pickled jalapenos and their juices (the kind that comes sliced in a jar) into the blender for a jalapeño ranch flavor. It reminds me of the jalapeno ranch they make at Sarpino’s pizzeria, and tastes amazing as a dip for pizza, chips, and carrots.
How to Make the Best Cottage Cheese Dip
In a high-speed blender, combine the cottage cheese, lemon juice, garlic powder, onion powder, salt, black pepper, and dried dill. Add in 2 tablespoons of water to help with the consistency.
Blend until the cottage cheese curds start to break down and look smooth.
Depending on how watery your cottage cheese is, you may need to add an additional 2 tablespoons of water to achieve a whipped consistency. (I usually add a 1/4 cup water in total, which is 4 tablespoons.)
Taste the dip and make any adjustments, as needed. The flavor will develop even more when you store this in the fridge, so keep that in mind!
If you’d like to make a jalapeno variation, add 2 to 3 tablespoons of sliced pickled jalapenos, and blend again. The more you add, the more tangy and spicy your dip will taste.
Serve it with crackers, pita bread, sliced vegetables, or drizzled over a salad. It will make you want to lick the bowl clean!
Storage Tip: Transfer the whipped cottage cheese dip to an airtight container and store it in the fridge for up to 5 days. The dip will thicken slightly when chilled, so you can add another tablespoon of water later if you’d like to thin out the texture more.
Frequently Asked Questions
Check out my Greek Yogurt Ranch Dressing recipe for a yogurt variation that is already tested for you.
Yes, a food processor will work, too, but depending on the size of your machine, you might need to double this recipe in order to get everything blended evenly. My 12-cup machine doesn’t like working with a small batch like this.
Cottage cheese is lower in fat (full fat is 4% milkfat) when compared to cheddar cheese (33-35% milkfat), and contains 12 grams of protein per 1/2 cup. When you use it in this recipe, it makes it easier to eat more veggies, too!
Looking for more high-protein recipes? Try Starbucks Copycat Egg Bites (also made with cottage cheese!), Easy Protein Balls, or Protein Cookies.
Ingredients
- 1 cup cottage cheese (4% milkfat)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- 3 tablespoons jarred jalapeno slices (optional; for Jalapeno Ranch)
Instructions
- In a high-speed blender, combine the cottage cheese, lemon juice, garlic powder, onion powder, salt, dill and black pepper. Add in 2 tablespoons of water, and secure the lid on the blender. Blend until the cottage cheese is smooth, with a whipped consistency.
- Add 2 more tablespoons of water and blend again for a more runny texture. (I usually add 4 tablespoons of water total, but this will vary based on how watery your cottage cheese is.) Adjust any flavoring as you see fit, but keep in mind the flavor will develop even more when chilled.
- For a Jalapeno Ranch variation (highly recommended!) add in the optional 3 tablespoons of jarred sliced jalapenos, and their juices, and blend again. For a less tangy or spicy flavor, you can start with just 2 tablespoons.
- Transfer the dip to an airtight container and store it in the fridge. The flavor will develop even more after a few hours! It should keep well in the fridge for up to 5 days. Serve it as a dip with veggies, chips, or crackers, or spread it on sandwiches and tacos. It's also a delicious salad dressing!
Notes
Nutrition
If you try this cottage cheese dip recipe, please leave a comment and star rating below letting me know how you like it.
I did not care for the jalepeno in it. It was overpowering and my dip tasted too salty. I would have preferred it to just be dill dip. I did not have lemon juice. That may have changed the outcome.
This is delicious & tastes like the real thing!
Easy and delicious!
This dip tastes amazing! I would never have guessed that cottage cheese was the main ingredient! It is super creamy and has great flavor with the dill. I have used this dip for everything – crackers, chips, veggies and even chicken! I also love how easy it is to make all in the blender. Easy clean-up!
Thanks, I’m glad you enjoyed it! 🙂