Garlic Herb Cottage Cheese Dip

If you’ve been on the fence about cottage cheese, I completely understand. I used to be in the same boat. That chunky texture? Not my favorite either. I tried mixing it with fruit, blending it into pancakes—you name it. Still couldn’t get on board.

But then one afternoon, while messing around in the kitchen trying to come up with a healthier snack that wasn’t hummus or Greek yogurt for the hundredth time, I tried blending cottage cheese. And let me tell you—game changer. It turned out smooth, creamy, and unexpectedly delicious. Add a punch of garlic, lemon, and herbs? Now we’re talking.

This dip has become my go-to for last-minute get-togethers, meal prep, or just something to keep me from diving into a bag of chips when the 4 p.m. hunger hits.

What Makes This Dip Worth Trying

I know some folks wrinkle their nose at cottage cheese, but hear me out—this one’s different:

Ready in 5 Minutes

No need to haul out a bunch of pots and pans. Toss everything into a food processor, blend, and it’s done before you’ve even finished chopping the cucumbers.

Packed with Protein

Whether you’re trying to eat more protein or just need something that fills you up without weighing you down, this dip does the job. I usually go with low-fat cottage cheese to keep it lighter, but if you like that richer, creamier feel, full-fat works beautifully.

Actually Makes Veggies Fun

I’ve got a little one at home who usually gives raw carrots the side eye, but when I put this dip on the plate? Magic. Suddenly, veggies disappear. It’s great for grown-ups too—makes snack time feel a bit more indulgent without actually being heavy.

What You’ll Need

Here’s what goes into the blender:

• Cottage cheese – I use 2% or full-fat for extra creaminess. Make sure it’s plain, not flavored.
• Garlic – Fresh cloves for that sharp, punchy bite. Don’t be shy.
• Lemon juice – Brightens up everything.
• Dijon mustard – Adds a subtle tangy kick.
• Fresh basil – I love the aroma it brings. If I’ve got some growing in a pot by the kitchen window, it’s going in.
• Dried oregano, dried dill, onion powder – Pantry staples that round out the flavor.
• Salt and pepper – Just enough to balance everything out.

How to Make It

1. Throw it all in a food processor.
   Add the cottage cheese, garlic, lemon juice, mustard, herbs, and seasonings into your food processor or blender.
2. Blend until silky smooth.
   Taste and tweak as needed—sometimes I like a bit more lemon or a pinch more dill depending on my mood.
3. Scoop into a bowl and serve.
   I usually serve it chilled, right out of the fridge, with a tray of fresh veggies and crackers.

Ingredient Swaps and Variations

• Fresh vs. dried herbs: Use what you have. Fresh basil is lovely, but dried works just fine—1 teaspoon of dried herbs usually stands in for 1 tablespoon fresh.
• Don’t like dill? Swap it with parsley or chives. This dip is super forgiving.
• Add a kick: A little cayenne or crushed red pepper if you want to bring the heat.

What to Eat It With

Here’s how I usually serve it:

• Veggie sticks – Carrots, cucumber, bell pepper, celery.
• Crackers or pita chips – Something with a little crunch is perfect.
• Pretzels – Especially the sourdough kind.
• Spread it on sandwiches – I often use this instead of mayo on wraps or turkey sandwiches. Adds flavor and protein.

Kitchen Tools I Use

• Food processor – This really does make a difference. Blenders work in a pinch, but the texture from a processor is smoother.
• Sharp knife + veggie tray – Because a dip is only as good as the stuff you serve it with.

Storing Leftovers

Pop any extra dip into an airtight container and stash it in the fridge. It stays good for about 4 to 5 days. If it looks like it’s separating a bit, just give it a good stir and it’ll come right back together.

I sometimes make a double batch and keep half for quick snacks throughout the week. It’s also great for packed lunches.

My Favorite Tips

• Use full-fat cottage cheese if you’re serving this at a party. It just feels a bit more indulgent, and no one guesses it’s cottage cheese.
• Add the garlic last and taste before adding more. Raw garlic is strong, and a little goes a long way.
• Chill before serving. Even 30 minutes in the fridge helps the flavors come together beautifully.

Yield: 1

Garlic Herb Cottage Cheese Dip

Print

If you're looking for a creamy, flavor-packed dip that feels indulgent but is secretly healthy, this garlic herb cottage cheese dip is a winner. It comes together in just minutes and is perfect for everything from summer snack platters to sandwich spreads. I like to serve it with crisp veggies or seeded crackers when friends drop by—it never lasts long!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup cottage cheese
• 1 teaspoon grainy Dijon mustard
• Juice of ½ medium lemon
• ½ teaspoon onion powder
• 1 garlic clove
• 1 teaspoon dried dill
• Salt and pepper, to taste
• 3–4 fresh basil leaves
• 1 teaspoon dried oregano

Instructions

1. Scoop the cottage cheese into a food processor or high-speed blender. Toss in the garlic, mustard, lemon juice, herbs, and seasonings. Blend everything together until it's completely smooth and creamy. Taste and adjust the seasoning if needed.
2. Transfer the dip to a small bowl or airtight container. It’ll keep well in the fridge for up to 5 days.
3. This dip is great served with crunchy veggies, your favorite crackers, or even spread onto wraps and sandwiches for a high-protein punch.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 376Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 37mgSodium 1372mgCarbohydrates 47gFiber 3gSugar 36gProtein 26g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I make this without a food processor?
Yes, but you’ll need something with power. A high-speed blender could work, though the texture might be a bit thicker. You could also try an immersion blender, but it’ll take some time.

Is this kid-friendly?
Definitely. You can tone down the garlic a bit if you’re making it for younger kids, but the creamy texture usually wins them over.

Can I use flavored cottage cheese?
I wouldn’t recommend it. Go with plain so you can control the flavor and salt content yourself.

Can I freeze this dip?
Not really. Cottage cheese doesn’t freeze well—it can turn watery or grainy when thawed. Best to enjoy it fresh from the fridge.

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