by: Kate McMillan
Prep Time
10 minutes
Yield
About 2 cups
Prep Time
10 minutes
Yield
About 2 cups
summary
This simple and protein-packed whipped cottage cheese dip comes together in minutes. With just a few ingredients and some fresh herbs, you’ll have a really beautiful dip to be served with crackers, bread or fresh-cut veggies like carrots and red peppers.
ingredients
- 16 ounces low-fat cottage cheese
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Juice and zest of 1 lemon
- ¼ teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 5 chives, chopped
- 2 tablespoons chopped dill
directions
- Add the cottage cheese, olive oil, lemon zest and juice, salt and pepper to a Vitamix and blend until smooth. Transfer to a serving bowl. Fold in half of the herbs. Add a drizzle of olive oil and scatter the remaining chives and dill all over the top. Serve chilled or at room temperature.
notes
You can use low-fat or regular cottage cheese—we like the lightness of the low-fat version for this dip.
Feel free to use any fresh herbs you like, including tarragon, basil, parsley and cilantro.
You can make this whipped cottage cheese dip recipe 2 days in advance, but add the drizzled olive oil and sprinkled herbs just before serving.
Other fun toppings for the dip: honey (regular or hot), chili oil or pine nuts.
Our favorites for dipping include cucumber, jicama, carrots, bell peppers, asparagus, endive, crackers and bread.
