Tulo

Whipped Low-Fat Cottage Cheese Dip Recipe

A bowl of pale, whipped cottage cheese dip swirled with olive oil and topped with chopped chives and dill, surrounded by sliced cucumbers and crackers for dipping.
Photo by https://kaboompics.com/ on Pexels

Blending low-fat cottage cheese with olive oil and lemon juice breaks down its curds completely, turning a lumpy, watery ingredient into a smooth, tangy dip with all the protein of the original and none of the grainy texture.

Prep
10 min
Cook
0 min
Total
25 min
Servings
6

Ingredients

Servings6
  • 2 cups low-fat cottage cheese (1% or 2%)
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh dill, chopped

Nutrition per serving

Calories
97
Protein
9g
Carbs
3g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Add the low-fat cottage cheese, olive oil, lemon juice, and garlic to a food processor or high-powered blender.
  2. 2Blend on high for 1-2 minutes, stopping once to scrape down the sides, until the mixture is completely smooth with no visible curds.
  3. 3Add the salt and pepper and pulse a few times to combine.
  4. 4Transfer the whipped cottage cheese to a serving bowl and fold in half the chopped chives and dill.
  5. 5Cover and refrigerate for at least 15 minutes, this lets the dip firm up slightly and the garlic mellow.
  6. 6Just before serving, drizzle with olive oil and scatter the remaining chives and dill on top. Serve with raw vegetables, crackers, or toasted bread.

Tips & variations

  • For a sweet version, skip the garlic, salt, and pepper, and blend in 1 tablespoon of honey and a pinch of cinnamon, then top with berries.
  • Roast the garlic clove first for a mellower, caramelized flavor instead of the sharper bite of raw garlic.
  • If the dip still looks slightly grainy after blending, add an extra tablespoon of olive oil or a splash of milk and blend again.
  • Stir in a spoonful of everything bagel seasoning instead of the fresh herbs for a quicker variation.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. The dip may release a little liquid as it sits; simply stir it back together before serving. This dip is served cold and isn't meant to be reheated.

Tips from the Tulo kitchen

  • Small-curd cottage cheese blends smoother and faster than large-curd, so reach for it if it's available.
  • Pat the cottage cheese with a paper towel before blending if it looks especially watery, this cuts down on excess liquid pooling in the finished dip.

FAQ

Can I use full-fat cottage cheese instead of low-fat?

Yes. Full-fat cottage cheese will blend just as smooth and produce a slightly richer, thicker dip, though the protein-to-calorie ratio won't be quite as lean.

Why is my whipped cottage cheese dip still grainy?

This usually means it wasn't blended long enough. Low-fat cottage cheese needs a full 1-2 minutes in a food processor or blender to break down the curds completely; a quick pulse isn't enough.

Is this dip actually high in protein?

Yes. A half-cup serving made with low-fat cottage cheese has roughly 14 grams of protein, most of it coming from the cottage cheese itself.

Can I make this dip ahead of time?

Yes, it can be made up to 2 days ahead and stored covered in the refrigerator. Give it a stir before serving since some liquid may separate out.

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