Cottage Cheese Dip

Creamy, high-protein, and incredibly easy to make, this healthy twist on ranch dip will transform your vegetables into a tasty snack!

Course Appetizer, Condiment, Snack

Cuisine American

Prep Time 10

Total Time 10

Servings ¼-cup servings

Calories 57kcal

2 cups low-fat cottage cheese 2% milkfat
¼ cup low-fat plain Greek yogurt
2 tablespoons lemon juice from about ½ large lemon
1 ounce ranch seasoning mix I recommend Simply Organic, Watkins, or Hidden Valley
1 to 3 tablespoons water
2 tablespoons sliced fresh chives for garnish

Combine cottage cheese, yogurt, lemon juice, and ranch seasoning mix in a food processor fitted with the S-blade.
Blend until smooth and no clumps of cheese remain, about one minute. Add splashes of water as needed to reach your desired consistency.
Transfer to a serving bowl and garnish with fresh chives.
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Serving: I love this dip with raw vegetables, including carrots, celery, cucumbers, broccoli, cherry tomatoes, radishes, and snap peas. It's also delicious with crackers, pretzel crisps, chips, and pita bread.
Storage: Keep in an airtight container in the refrigerator for 3 to 5 days.
Ranch seasoning: Using packaged seasoning saves time. If you want to make a homemade option, combine 1 tablespoon dried parsley, 1.5 teaspoons onion powder, 1.5 teaspoon garlic powder, 1 teaspoon dried dill weed, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.