Whipped Spicy Cottage Cheese Dip

Whipped cottage cheese dip in a pink bowl with flowers on the side and a tortilla chip in the bowl.

5 from 1 vote

Whipped Spicy Cottage Cheese Dip

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.

Prep Time5

Total Time5

Course: Appetizer, dips

Cuisine: American

Keyword: cottage cheese dip

Servings: servings

Calories: 187kcal

Author: Kate Phillips

Equipment

1 food processor or blender, or immersion blender

Ingredients

2 scallions spring onions, chopped
A big handful of garlic chives or use flat-leaf parsley, basil, cilantro, mint
1 ½ cups cottage cheese (or use thick Greek yogurt) (300g)
¼ cup pickled jalapenos
¼ cup sundried tomatoes
½ teaspoon salt
1 tablespoon olive oil or use 30-minute chilli oil or ginger scallion oil for more flavor

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).

Nutrition