This cottage cheese dip is a delicious high-protein snack! Easy to make with 6 ingredients, it's creamy and tangy. Serve with crackers or veggies!
I can already tell: this cottage cheese dip will be on repeat in our house this spring. Easy to make in the food processor with just 6 ingredients, it’s creamy and tangy—perfect for scooping up with crackers and veggies. The cottage cheese packs it with protein (this dip has 7 grams per serving!), and avocado fills it with healthy fats. Jack and I love it as a snack, but it would be a crowd-pleasing party appetizer too. Its pale green color is so festive for spring!
I’ll be honest—I haven’t loved every cottage cheese recipe I’ve tried since it became trendy a few years back. Cottage cheese ice cream? Not for me. Cookie dough? Nope!
But this cottage cheese dip is insanely delicious. Blended with avocado, the cheese takes on a smooth texture similar to Greek yogurt or sour cream, and its tangy flavor pairs perfectly with savory ingredients like garlic and lemon. Top it off with fresh herbs and a little everything bagel seasoning for a healthy snack you won’t be able to get enough of.
How to Make Cottage Cheese Dip
This high-protein dip recipe starts with 6 simple ingredients:
Ingredients
- Cottage cheese, of course! I recommend using full-fat cottage cheese for the richest flavor, but in a pinch, low-fat cottage cheese works too.
- Avocado – It adds healthy fats and gives the dip a fluffy, creamy texture.
- Extra-virgin olive oil – It helps the dip blend into a smooth puree.
- Garlic – For savory depth of flavor.
- Fresh lemon juice – For brightness.
- And sea salt – To make all the flavors pop!
To make the dip, just combine these ingredients in a food processor. Blend until smooth and creamy, scraping down the sides of the bowl if necessary. Season to taste.
- Tip:Â Don’t have a food processor? You can make this recipe in a blender too. In that case, mince the garlic before blending to help it incorporate evenly into the dip.
Recipe Variation
Make cottage cheese ranch dip. Inspired by my homemade ranch dressing! Replace the fresh garlic with 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder. Pulse 1 tablespoon chopped fresh chives and 1 tablespoon chopped fresh dill into the dip.
How to Serve Cottage Cheese Dip
After blending, transfer the whipped cottage cheese dip to a serving bowl. Garnish with chopped fresh herbs (I like chives or dill!) and a sprinkle of everything bagel seasoning (optional, but delicious).
Serve it with anything you like for dipping. Here are a few options I love:
- Crisp veggies like celery sticks, cucumbers, blanched snap peas, bell peppers, radishes, or carrots
- Crackers
- Pita chips or pita bread
- Crostini
How to Store
Store this blended cottage cheese dip in an airtight container in the fridge for up to 3 days.
The top may darken slightly as the avocado oxidizes, but it will still taste delicious. Just give it a quick stir before serving!
More Dip Recipes to Try
If you love this high-protein dip, try one of these delicious dip recipes next:
Avocado Cottage Cheese Dip
Ingredients
- 1 cup whole milk cottage cheese
- 1 large avocado
- 1½ teaspoons extra-virgin olive oil
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- Everything bagel seasoning, for topping
- Chives, for topping
- Crackers, for serving
- Veggies, for serving
Instructions
- In a food processor, place the cottage cheese, avocado, olive oil, garlic, lemon juice, and salt. Process until smooth and creamy.
- Transfer to a serving bowl and top with everything bagel seasoning and chives.
- Serve with crackers and veggies for dipping.
This Avocado Cottage Cheese Dip recipe is yummy! Thank you
I am new to your following and do have a question. This recipe (and others) provides the nutritional facts but doesn’t identify a measurement for Per Serving so I know what I am taking in. Can you or someone explain how to calculate the serving size? Maybe I am missing something;)
Hi Olive, we suggest that the dip serves 4 (although it could serve 6, just depending how much you want to eat). I’d say it makes roughly 1 1/2 cups.
I want to make this for Easter, but also want to try to do everything ahead. I wonder if I made it and covered it with saran wrapped pressed to the dip if it would prevent browning. Have you done that? Or, should I plan on making it last minute.
You can make it a day ahead! It really doesn’t brown as quickly as guacamole does.
Wow, this is delicious! Quick and easy to make too. I’ve been trying to get more protein in my diet, and this is an easy and tasty way to do that!
I’m glad you enjoyed it!
I made this on March 21, 2026. I am spreading this onto my toasted bagel. Yummie……. The best. No humus dip this week for me. So, good
Hi Ava, I’m glad you enjoyed it!
Looks delish! I am counting calories. The nutrition facts don’t indicate the serving size.
This sounds wonderful! And it’s so pretty!
Can I use plain yogurt instead of cottage cheese?