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If you want something creamy and tangy that’s great with fresh veggies or smeared on a sandwich, try this blend of cottage cheese and herbs. It comes together in a snap—just toss everything in a blender, hit the button, and you’re good. It’s full of protein, super light, and totally silky. I make this whenever I want an easy snack or need a healthy spread for wraps.
This one’s saved me plenty when friends drop by out of nowhere. My kids attack it with cucumbers and carrots—it’s gone in no time every single batch.
Dreamy Ingredients
- Salt: Brings all the flavors together. Try sea salt or kosher and start with a little bit, then add more to taste.
- Onion powder: Gives a tiny bit of sweetness and helps round out the dip. You’ll get better flavor if it’s still fresh and slightly clumpy.
- Garlic powder: Makes it extra savory. Use a brand new jar for the punchiest flavor.
- Dried dill: This is what really makes it taste like ranch. Grab some that’s bright green and smells nice.
- Dried parsley: Adds a gentle fresh note. You want parsley that’s green and still fragrant.
- Cottage cheese: Go with low fat or full fat—either works! It’s the magic that makes the dip thick and protein-packed. Make sure to grab high quality, fresh cottage cheese for best flavor.
Easy Steps
- Start Blending:
- Toss salt, onion powder, garlic powder, dried dill, dried parsley, and cottage cheese into your blender or food processor. Let it run for about two minutes so it’s really smooth. Stop and check—there shouldn’t be any lumps left and it will look like a whipped dip.
- Check & Season:
- Sample a spoonful and see how you like it. Add more dill, salt, or garlic if you want it bolder and blend again for a quick second.
- Chill or Serve:
- Scoop the creamy goodness into a bowl. Sprinkle on extra herbs if you feel fancy. Serve with crunchy veggies or keep the bowl covered in the fridge for snack attacks later. It thickens a bit after chilling.
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Good Stuff to Know
- Keeps in the fridge and stays fresh for days
- This is super creamy thanks to blending cottage cheese
- Low carb and loaded with protein
If you’ve never blended cottage cheese, you’re in for a surprise. The texture is shockingly smooth. My family never figures it out—and then they ask for seconds every time.
Storing Your Dip
Keep it chilled in a tightly sealed container. It’s best if eaten inside three days. The flavor keeps getting better, so sometimes I fix it the night before a party.
Ingredient Swaps
If you want an even fresher kick, swap dried dill for fresh but double the amount. You can use part Greek yogurt for a tangier feel. Try adding chives or a pinch of black pepper to shake things up.
How to Serve It
Great with carrot sticks, cucumbers, or bell peppers for a colorful snack board. Swap out mayo in wraps or sandwiches, or drizzle over grains to give your bowl extra flavor.
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Dippin’ Ranch History
The old-school ranch you know usually uses buttermilk or sour cream. This one’s all cottage cheese for added protein and creaminess. Ranch flavor popped up in the Southwest and has been loved for veggie and chip dipping everywhere since.
Common Recipe Questions
- → Can I use fresh herbs instead of dried ones?
You can swap in fresh parsley and dill if you want a stronger, brighter kick. Just use about three times the amount compared to dried.
- → How long will this dip keep in the fridge?
Pop it in a sealed container and it’ll be good for up to four days. If it separates a bit, just stir it up before eating.
- → What goes well with this cottage cheese ranch?
Try dunking carrot sticks, cucumber slices, bell pepper strips, pita chips, crackers, or use it to jazz up a sandwich.
- → Is a food processor required to make this?
Nope, a sturdy blender works fine. Or, for more texture, mash it by hand and give it a good mix.
- → Can I go dairy-free with this?
Yep—grab a plant-based cottage cheese alternative for a similar creamy flavor minus the dairy.