You need just FIVE minutes and FIVE ingredients to transform a basic tub of cottage cheese into a luscious, packed-with-protein dip that even a cottage cheese sceptic will love. Serve with crunchy tortilla chips or pita chips for a wonderful crowd-pleasing party snack.
Cottage cheese, I have to apologise to you. For YEARS, I was a bit icked out by the idea of cottage cheese. Whether that’s because it was hailed as a hero diet food when I was growing up (and everything hailed as ‘diet food’ was terrible back then) or because of the chunky texture, I’d long ago pushed it aside and shunned it from appearing in my kitchen.
But (and I can’t quite believe I’m saying this) I am now a cottage cheese LOVER. What switched it for me was changing the texture. When you whip cottage cheese, you remove those chunky curds which I know so many take offence to, and you’re left with a light, creamy, ricotta-like situation which is the perfect base for big flavour.
Here, I’ve paired it with pickled jalapenos, sundried tomatoes and a couple of green aromatics for freshness and oh my goodness. When I tell you I can’t stop making this, I am being 100% serious. It’s incredibly moreish, SO quick and easy (less than 5 minutes) and is a high-protein, better-for-you way to enjoy a creamy dip.
Ingredients
- Cottage cheese. Regular, low-fat or zero-fat cottage cheese all work well here. You could also use flavoured cottage cheese if you like (but not the pineapple one or anything sweet!)
- Pickled jalapenos. These sharp, spicy pickles bring just the right amount of heat to the dip. If you’re worried about spice, reduce the amount of pickled jalapenos to 1 tablespoon, then taste the dip and you can always add more if you like. It’s much easier to add more than to take the heat away.
- Sundried tomatoes. There’s no need to chop the sundried tomatoes, just throw them straight in your food processor. Try to use good-quality sundried tomatoes in olive oil for the best flavour.
- Scallions (spring onions). I love using scallions to bring an element of freshness to the dip, but you can leave them out if you don’t have any.
- Chives. I love the subtle garlic flavor chives bring to the dip, but you could swap them for basil, flat-leaf parsley, cilantro (coriander) or mint.
How to make it
It really is as simple as adding all your ingredients into the bowl of a food processor, blender or food chopper and then blitzing until super smooth and creamy. Scrape the sides of your bowl down a couple of times to make sure everything is mixed properly.
I love to save some scallions and chives to scatter on top of the dip to serve, along with a drizzle of olive oil (or chilli oil or ginger scallion oil for even more flavor). Serve with your favorite chips, crackers or crudites. My go-to is pita chips.
Got a question?
Yes! I’ve tested this with both regular, low-fat and zero-fat cottage cheese and it’s delicious either way.
Yes, you can. Swap the chives for basil, cilantro (coriander), flat-leaf parsley or mint, or just leave them out altogether.
Watch how to make it
Like this recipe? Here are more easy dips to try
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Whipped Spicy Cottage Cheese Dip
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
You need just FIVE minutes and FIVE ingredients to transform a basic tub of cottage cheese into a luscious, packed-with-protein dip that even a cottage cheese sceptic will love. Serve with crunchy tortilla chips or pita chips for a wonderful crowd-pleasing party snack.
Ingredients
- 2 scallions (spring onions), chopped
- Handful of garlic chives
- 1.5 cups/300g cottage cheese
- 1/4 cup pickled jalapenos
- 1/4 cup sundried tomatoes
- 1/2 teaspoon salt
- 1 tablespoon olive oil (or use chilli oil or ginger scallion oil for more flavour)
You’ll also need a food processor, blender or food chopper for this recipe.
Instructions
- Prepare your topping. Set aside one of the scallions, and half the garlic chives (if you’re using them) and chop them finely. You’ll use them to top your dip with to serve.
- Blitz the dip. Add the cottage cheese, pickled jalapenos, sundried tomatoes, salt and the remaining scallions and garlic chives to the bowl of a food processor, or into your blender. Blitz until super smooth and creamy, scraping down the sides of your bowl a couple of times. This should only take a few minutes. Taste, then season with a little more salt if you like.
- Garnish and serve. Spoon the dip out onto a lipped serving plate, or into a small bowl. Use the back of your spoon to smooth the top and make a little well in the middle. Drizzle with the olive oil (or chilli oil or ginger scallion sauce) and then top with the chopped scallion and garlic chives. Enjoy with your favorite chips, crackers or crudites.
Notes
INGREDIENT NOTES: Regular, low-fat or zero-fat cottage cheese is fine, just use whatever you prefer. Swap the chives for basil, flat-leaf parsley, mint or cilantro if you like. You can also make this without the scallions or chives and just use the pickled jalapenos and sundried tomatoes – it’s equally as delicious.
STORAGE INSTRUCTIONS: The dip keeps for about 5 days, stored in the fridge (but honestly you’ll probably get through it quicker than that!). I don’t recommend freezing cottage cheese – it can change the consistency and make it more grainy.
SERVING SUGGESTIONS: The opportunities are genuinely limitless here. While it’s wonderful as a dip with your favorite chips, crackers or crudites (pita chips are my go-to), you can use it in sandwiches, as a topper for toast, as a quick no-cook pasta sauce or as a dipping sauce (try it with juicy lamb koftas or crispy no-peel potatoes).
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size: 50g
- Calories: 187
- Sugar: 5.1g
- Sodium: 749.1mg
- Fat: 8.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 13.3g
- Cholesterol: 12.8mg
Keywords: cottage cheese dip
Awesome recipe
Thank you Seema! So happy you enjoyed it x Kate