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A jar of cottage cheese ranch dressing blended with cottage cheese and visible herbs sits on a wooden surface, next to a pink cloth. A stainless steel spoon is placed in the jar.

Cottage Cheese Ranch Dressing Recipe

Bethany Galloway
Ranch dressing with cottage cheese is thick, herby, and brings a hit of protein to the party without sacrificing that classic ranch flavor. Garlic, dill, chives, and a splash of tangy vinegar bring all the zippy notes ranch lovers obsess over. Serve it with baby carrots, cucumber, or bell pepper strips - this is that rare dip in a million that makes you want to eat vegetables at all.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Servings 36 Tablespoons (about 2 cups)
Calories 20
Protein 4

Ingredients

  • 3/4 cup filtered milk - e.g. fairlife or arla bob
  • 1 teaspoon apple cider vinegar - or white vinegar
  • 1½ cups cottage cheese - low fat or full fat
  • 1-2 cloves garlic - I used 1 large clove
  • 2 teaspoons dried parsley
  • 2 teaspoons dried chives
  • 2 teaspoons dried dill
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon ground black pepper
  • salt to taste

Instructions

  • Add everything to a jar and blend with an immersion blender until it's silky smooth. A food processor or high speed blender can work well too, to make it extra smooth.
    3/4 cup filtered milk, 1 teaspoon apple cider vinegar, 1½ cups cottage cheese, 1-2 cloves garlic , 2 teaspoons dried parsley, 2 teaspoons dried chives, 2 teaspoons dried dill, 3/4 teaspoon onion powder, 3/4 teaspoon ground black pepper
  • Adjust the seasoning to taste.
    salt to taste
  • Enjoy straight away, or pop the lid on and store it in the fridge for later.

Notes

  • Blend long enough: Keep going until it’s truly smooth - undermixed cottage cheese can leave it grainy.
  • Scrape the sides: Halfway through blending, stop and scrape down the sides so no herbs get stuck in the corners.
  • Chill before serving: It tastes great straight away, but the flavors really settle in after an hour in the fridge.
  • Use filtered milk: It keeps the flavor clean and helps control the texture better than some plant-based milks.
  • Watch your garlic: Raw garlic gets stronger over time - use a small clove if you’re storing it for a few days.
 

Storage instrucions

  • Fridge life: Store your leftover dip in an airtight container in the fridge for up to 5 days.
  • Texture check: It thickens slightly over time, just stir in a little milk or water before serving if needed.
  • Flavor boost: The herbs deepen after a day or two, making it an even more flavorful ranch cottage cheese dip.
  • Sniff test: Always check for any off smells or changes in texture before diving into older batches, and watch that expiration date on your cottage cheese.

Nutritional Information

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 2g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.06g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 0.8g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.2mg