Add cottage cheese, olive oil, lemon juice, Dijon, garlic powder, onion powder, dried dill, salt and pepper to a food processor or blender.
Blend 45 to 60 seconds, stopping safely to scrape after about 30 seconds, until glossy with no curd flecks.
The base should hold a soft peak. If it cannot circulate, add milk or cold water 1 tablespoon at a time.
Add chives, parsley and fresh dill. Pulse 3 to 5 times just until distributed, or fold them in by hand.
Transfer to a clean container, cover and refrigerate for 20 minutes so dried seasonings hydrate.
Stir after chilling and check salt, garlic, acidity and thickness.
For dip, leave thick. For dressing, whisk in milk or cold water 1 tablespoon at a time until it flows in a slow ribbon.
Serve chilled with vegetables or use a clean portion as sauce or dressing; refrigerate the remainder promptly.
