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Blended smooth, loaded with green, and secretly high protein this super-creamy Whipped Cottage Cheese Herb Dip is perfect for crudite platters and year-around entertaining! Made with cottage cheese, mayonnaise and sour cream for maximum creaminess before being flavored with garlic, lemon and herbs it’s a classic party dip recipe that’s secretly good for you!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is Your New Favorite Dip Recipe
- This is a healthier version of my all time favorite Creamy Herb Dip. By switching the usual cream cheese for cottage cheese I’ve made a dip which is still heavy on flavor but super creamy and with plenty of protein from the cottage cheese.
- I know the texture is what puts some people off of cottage cheese, so I’ve blitzed the dip until smooth for a crowd-pleasing, silky texture that is perfect for dipping and scooping. How many cottage cheese-based dips have you tried where the chunks in the dip just fall off the carrot stick?? Also, this dip doesn’t taste strongly of cottage cheese, so you can safely serve it to cottage cheese haters!
- As it’s a vegetarian dip which will keep well in the refrigerator for up to 5 days, I love serving it to guests as I can make it the day before. It only takes 10 minutes to make, but don’t skip the 30 minutes chilling time before serving!
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What I Learned Testing This Recipe
- Don’t bother draining the cottage cheese before proceeding with the recipe. I found that actually the little bit of whey in the tub helped get the dip super smooth once blended.
- The recipe works best if you blend the cottage cheese mixture before adding the herbs. Getting the cottage cheese perfectly smooth in the dairy mixture first means you can blitz the herbs just as much as you like without them totally disappearing into the dip (unless something totally green rather than green-flecked is what you’re going for, it won’t impact the taste!)
- Scrape down the food processor once or twice during blending. Curds from the cottage cheese can cling to the sides of the bowl, so scraping everything down ensures everything gets evenly blended and prevents small lumps ending up in an otherwise smooth dip!
- Don’t panic if the dip seems a little loose, it usually thickens up perfectly when chilling in the fridge.
Ingredients
Full-fat cottage cheese – Half-fat varieties won’t have the same creaminess you need to make a really good dip!
Mayonnaise – Choose your favorite. A low-fat variety would work here without compromising the dip.
Sour cream – Again, don’t use a low-fat version to make sure you get a super creamy dip! Full fat Greek yogurt would be a good substitute if needed.
Garlic – Fresh garlic really is the only option in this recipe I’m afraid.
Lemon – Both the juice and zest for maximum lemon flavor!
Fresh parsley and dill – I find this is the best combo for a super herby, green-tinged dip. For an even more herbaceous dip, you can add a few fresh chives or a small handful of basil.
Green onions – The white parts to add allium flavor, the green parts to add color.
Serving & Storage Suggestions
Serve with sliced cucumbers, endive leaves, cut bell peppers, or good crackers. It would also make a great spread for sandwiches and wraps. As you can see from the pictures, for guests I often finish the dip with a drizzle of my best extra virgin olive oil.
The dip keeps in the fridge well for up to 5 days.
Frequently Asked Questions
Yes, if you don’t want to (or can’t) blend the dip at all it will still taste great all beaten together in a bowl with a mixing bowl until completely combined (chop the herbs as finely as you can and mince the garlic!) But, your dip will have a chunky texture from the cottage cheese curds.
This dip really is a celebration of fresh herbs, so dried would not taste quite right here.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Cottage Cheese Herb Dip
Equipment
- food processor or high-powered blender
- Spatula
Ingredients
- 16 ounces full-fat cottage cheese
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 garlic clove
- 2 tablespoons lemon juice plus more to taste
- 1 teaspoon lemon zest
- ½ cup fresh parsley leaves packed
- ¼ cup fresh dill packed
- 3 green onions roughly chopped, white and green parts
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Instructions
- Add the cottage cheese, mayonnaise, sour cream, garlic clove, lemon juice, and lemon zest to a food processor or high-powered blender. Blend on high until completely smooth and creamy, scraping down the sides once or twice, about 1-2 minutes.
- Add the parsley, dill, green onions, salt, and pepper. Pulse several times until the herbs are finely chopped and evenly distributed through the dip, but stop before it turns fully green and pureed—you want visible flecks of herb throughout.
- Taste and adjust with more lemon juice, salt, or pepper as needed. Transfer to a serving bowl and chill for at least 30 minutes before serving to let the flavors meld.
Approximate Information for One Serving
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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