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Cottage cheese veggie dip with title reading Creamy Cottage Cheese Veggie Dip Recipe
Good Fork Daily Editorial Kitchen

Creamy Cottage Cheese Veggie Dip Recipe

A thick, smooth blended cottage cheese dip seasoned with lemon, Dijon, dill, chives, garlic and onion for vegetables or crackers.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 83
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole-milk cottage cheese
  • 1/3 cup plain whole-milk or 2% Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh parsley optional
  • 1 to 2 tablespoons cold water only if needed
  • carrots, celery, bell pepper, cucumber, radishes or crackers for serving

Equipment

  • High-powered blender or food processor
  • Flexible spatula
  • Serving bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Spoon off only an unusual clear pool of surface whey from the cottage cheese; do not press or fully drain the curds.
  2. Blend cottage cheese and Greek yogurt for 60 seconds, scrape safely, then continue until glossy with no visible curds.
  3. Add lemon juice, Dijon, dried dill, dried chives, garlic powder, onion powder, salt and pepper. Blend 20 to 30 seconds until evenly flecked.
  4. Drag a spoon through the dip; the groove should remain briefly. If extremely stiff, add cold water 1 teaspoon at a time and pulse.
  5. Transfer to a bowl and fold in optional parsley by hand. Taste, remembering the dried herbs strengthen as they hydrate.
  6. Cover and refrigerate at least 30 minutes. Stir once and adjust with only 1 teaspoon water or lemon juice if needed.
  7. Wash, thoroughly dry and cut sturdy vegetables. Keep juicy vegetables separate until serving and serve the dip cold.

Notes

  • Remove only a clear surface pool of whey; do not fully drain the cottage cheese.
  • Add optional water only 1 teaspoon at a time.
  • Chill 30 minutes before final texture and seasoning adjustments.
  • Dry vegetables thoroughly and add cucumber near serving time.
  • This recipe was developed through culinary research and editorial review.