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This smooth and tangy cottage cheese ranch dip is popping up everywhere lately and couldn’t be easier to whip together. Super creamy but made without any mayo or sour cream, it’s what I grab for last-minute snacks or easy lunches. There’s a bunch of protein packed in and it’s perfect for anyone wanting something fresh and herby.
This all started when my kids begged for something to dunk their veggies that didn’t taste like diet food. Honestly, it disappears every single time I make it. No leftovers, ever.
Savory Ingredients
- Salt: Brings every bit of flavor together and keeps it balanced. I stick with fine sea salt since it blends right in.
- Onion powder: Gives that gentle onion flavor classic to ranch. Take a whiff to make sure it’s fresh before using.
- Garlic powder: Punches up the taste without being too strong or raw. Use a new jar for the biggest flavor burst.
- Dried dill: Adds that must-have ranch taste. Skip it if you’re not into dill, but I think it takes it up a notch.
- Dried parsley: Brings a soft, grassy freshness. Grab bright green parsley that isn’t pale or dull for the best flavor.
- Cottage cheese: This is the magic ingredient—super creamy, lots of protein, and makes everything smooth. Full-fat and small curd is my go-to because it blends easiest.
How to Make It
- Serve or Put Away:
- Spoon into a dish and sprinkle on extra herbs if you’re in the mood. Snack with veggies, chips, or crackers right away, or stash it in the fridge covered up for later. Honestly, it gets even tastier if you let it sit a while.
- Taste and Adjust:
- Grab a spoonful and see how you like it. Up the herbs or salt to your taste, then blend one more time to mix it through. Don’t skip this bit—cottage cheese can taste different from brand to brand.
- Blend Like Crazy:
- Toss cottage cheese, onion powder, salt, parsley, dill, and garlic powder into a super strong blender or food processor. Let it go until it’s totally silky, making sure to scrape the sides once or twice. Don’t rush—this step is the secret to that dreamy texture.
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Cottage cheese is honestly my favorite bit. My mom always snuck it into dips and snacks when we were kids, and now my own family asks for this all the time too.
Keeping it Fresh
Keep this dip sealed tight in the fridge for four days, give or take. If it’s been sitting, stir it up since some liquid can show up on top. Freezes like a dream too—just thaw it in the fridge overnight for the best results.
Swaps & Options
If you’re out of dried herbs, fresh parsley and dill work too—just use triple the amount. Try chives instead of onion powder if that’s all you have, about a tablespoon finely chopped. Want it dairy-free? Go for firm silken tofu plus a squirt of lemon for a tangy twist.
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How to Serve
This stuff is so good with crunchy veggies like celery, radishes, cucumbers, and carrots. I love spooning it onto baked potatoes instead of the usual. My kids like it spread inside their sandwiches or on rustic toast too—even though that’s not classic, it totally works.
Frequently Asked Questions
- → What’s the best kind of cottage cheese to use?
Any full-fat or low-fat cottage cheese will do the trick. Blending it makes it smooth no matter the size of the curds.
- → Is it okay to use fresh herbs instead of dried ones?
You bet. Fresh parsley and dill really boost the flavor. Just use three times the amount you'd use for dried herbs for the best taste.
- → How long will this dip last chilled?
Pop it in a sealed container and it'll be good in the fridge for 4 days. Just give it a quick stir before serving because it might separate a little.
- → Can I prep this dip ahead of time?
Totally! Make it in advance and keep it in the fridge for fast snacks all week long or pop it on a veggie spread.
- → Which veggies go awesome with this dip?
Cherry tomatoes, cucumber slices, carrot sticks, bell peppers, and celery are all awesome choices for dipping.