Can I make the cottage cheese dip in advance?

You can! I make dips ahead of time all the time, especially when I'm entertaining (so much easier). This dip will keep well for up to five days, stored in a covered container in the fridge. Just give it a quick stir before you serve it, and it'll be just as gorgeous as it was when you made it.

Can I use low-fat cottage cheese for the dip?

Yes! I've tested this with both regular , low-fat , and zero-fat cottage cheese , and it's delicious either way. Full-fat cottage cheese makes the texture and taste slightly richer, but there isn't a huge difference.

Could I use different herbs in the cottage cheese dip?

Absolutely. Swap the chives for basil, cilantro (coriander), flat-leaf parsley, or mint, or just leave them out altogether.

Can I adjust the spiciness of the cottage cheese dip?

For sure - the heat comes from the pickled jalapenos, so you can add more for a spicier dip, or reduce the amount you use if you're after a milder version. You could also swap them for dill pickles for a similar flavor profile, without the spiciness.

What's the best way to serve the cottage cheese dip?

This is one of the most versatile dips around. I love having it in the fridge because it truly can be used in so many ways! The classic is, of course, as a dip, but it's wonderful as a sandwich spread (you could even throw in shredded cooked chicken to up the protein - similar to my creamy chicken Caesar dip ). It also makes a wonderful no-cook pasta sauce, dressing for potato salad (it would be wonderful in this smashed potato salad ), dolloped onto grain bowls or rice bowls (try it in my go-to Mediterranean chicken rice bowl ), and it's wonderful served with grilled meat. Try it with my miso grilled chicken , sticky gochujang chicken , honey harissa grilled chicken , or even juicy lamb koftas .

Whipped Spicy Cottage Cheese Dip

Description

You need just FIVE minutes and FIVE ingredients to transform a basic tub of cottage cheese into a luscious, packed-with-protein cottage cheese dip that even skeptics will love. Smooth, tangy, a little spicy, it’s perfect with crunchy tortilla chips, baked pita chips, or veggies, for a wonderful crowd-pleasing party appetizer or healthy snack.

Ingredients

Units Scale

2 scallions (spring onions), chopped
A big handful of garlic chives (or use flat-leaf parsley, basil, cilantro, mint)
1.5 cups (300g) cottage cheese (or use thick Greek yogurt)
1/4 cup pickled jalapenos
1/4 cup sundried tomatoes
1/2 teaspoon salt
1 tablespoon olive oil (or use 30-minute chilli oil or ginger scallion oil for more flavor)

You'll also need a food processor, blender, or food chopper for this recipe.

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Instructions

Prepare your topping. Set aside one of the scallions and half the garlic chives and chop them finely. You’ll use them to top your dip 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. I love this dip with crunchy baked pita chips, sourdough discard crackers or even no-knead chili cheese focaccia or no-knead rosemary parmesan bread.

Notes

INGREDIENT NOTES: Regular, low-fat, or zero-fat cottage cheese is fine, just use whatever you prefer. Thick Greek yogurt is a great substitute if you can’t find cottage cheese. 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 (baked 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 roast 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