Cottage Cheese Ranch Dip

Why you will love this recipe

• High in protein: Cottage cheese packs in slow-digesting casein to help keep you full.
• Creamy texture: Blends up smooth and spreadable, no gloopy bits.
• Quick to make: Just throw everything in and blitz – done in minutes.
• Fridge-friendly: Keeps well for days in an airtight container.
• Versatile: Use it as a dip, dressing, sandwich spread or wrap filler.
• More exciting than a protein bar: Enough said.

Key ingredients and substitutions

• Cottage cheese: The base of the dip. Full-fat gives the creamiest texture, but low-fat works well too.
• Garlic: Adds punchy flavor. Use 1-2 cloves depending on how garlicky you like it.
• Dried herbs: Parsley, chives, and dill bring that classic ranch flavor – fresh herbs work too, just double the amount.
• Vinegar: Apple cider vinegar adds tang and balances the richness. White vinegar or lemon juice both work in a pinch, just add a little at a time and taste as you go, especially with white vinegar.
• Onion powder, salt, black pepper: These round out the ranch profile – together, they bring that signature ranch flavor without the packet.
• Milk: Helps thin the dip to your preferred consistency. Filtered milk (like Fairlife or Arla BOB) keeps it high in protein.

How to make cottage cheese ranch dip

1. Add everything to a jar or food processor: Throw the cottage cheese, garlic, herbs, vinegar, milk, and seasonings into a wide jar or container that fits an immersion blender. I used a food processor for these photos, but a jar + immersion blender is definitely easier.

2. Blend and tweak: Blitz until smooth and creamy. Thin it out with a splash of milk if needed, and adjust the seasoning until it tastes just right.
3. Serve or store: Eat it straight away, or let it chill in the fridge – the flavour only gets better after a few hours.

Recipe notes and tips

• Give it time (if you can): You can serve it straight away, but a couple of hours in the fridge makes it thicker, smoother, and more balanced in flavor.
• Don’t overdo the garlic: Raw garlic gets stronger over time. Start with less and add more after tasting.
• Blender choice matters: An immersion blender is easiest, but if you’re using a high-speed blender or food processor, scrape down the sides well – cottage cheese can cling.
• Fresh herbs upgrade: Dried works great, but fresh dill or chives add a brighter, fresher hit that makes it taste like a summer picnic.
• Consistency is flexible: Want it pourable for salad dressing? Add more milk. Keeping it thick for dunking? Go easy.

Variations

• Greek yogurt: Swap half the cottage cheese for Greek yogurt for a tangier, ultra-creamy dip.
• Veggie-loaded: Stir in finely chopped cucumber, celery, or bell peppers for crunch, color, and extra fresh veg power.
• Spicy upgrade: Add cayenne, chili flakes, or hot sauce for a ranch dip with attitude.

What to serve with cottage cheese ranch dip

• Veggies: Pair with baby carrots, celery sticks, bell pepper strips, cherry tomatoes, snap peas, radishes, or bite-sized broccoli and cauliflower.
• Chips and crackers: Scoop it up with potato chips, pretzels, seeded crackers, or your favorite gluten-free option.
• Pita and breads: Serve with warm pita, flatbread, or toasted sourdough for something a bit more hearty.
• Wraps and sandwiches: Use it as a spread in wraps or sandwiches instead of ranch dressing or mayo – more flavor, more protein. It works especially well in my Egg White Wraps.
• Salads: Thin it out with a splash of milk or lemon juice for a creamy ranch-style dressing over fresh vegetables. I love it drizzled over my High Protein Pasta Salad or Broccoli Salad.

Frequently asked questions