Cottage Cheese Ranch Dip (High Protein)
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Love ranch but want a lighter, protein-packed option? This High Protein Cottage Cheese Ranch Dip is ultra-creamy, bursting with fresh flavors, and perfect for dipping veggies, crackers, chips, and more. You’ll never miss the store-bought version that’s filled with junk!
“This recipe is a keeper! Usually with healthy swaps, I feel like I’m sacrificing flavor or texture. Not with this ranch dip! The flavor is on point and texture is smooth and creamy. I don’t think I’ll ever make ranch any other way!”
– Ashely ⭐️⭐️⭐️⭐️⭐️
About This Recipe
I’ve been on the hunt for a healthier ranch dip for quite a while and got to work developing my own Healthy Homemade Ranch Dip along with this high protein version…and I couldn’t be happier with how they turned out! Here’s why I love this cottage cheese ranch dip:
- Quick & Easy: Just blend everything together in a few minutes, and it’s ready to serve.
- Higher Protein: Just a 1/4 cup of this dip boasts nearly 5 grams of protein versus 1 gram of protein in the store-bought version (I looked at Marzetti brand).
- Flavorful and Filling: I enjoyed this with carrot sticks, broccoli, and some crackers for lunch the other day and was full all afternoon. I also stirred it into my Taco Soup today and it totally elevated the flavor! So get creative with where to use it (on a BBQ Chicken Slider? dipping chicken meatballs?).
- Meal Prep Friendly: Stays fresh in the fridge for 5-7 days, so you can have a healthy dip on hand all week! It’s also great to make ahead and serve as a Game Day Dip!
Ingredients
Here are the simple ingredients you’ll need for 5-6 servings of this high protein ranch dip.
Ingredient Notes:
- Mayo: The mayo is totally optional, but thins out the dip a little and adds even more flavor. We tested it both with and without mayo and it’s delicious either way. We also use avocado oil mayonnaise because it has clean ingredients.
- Herbs: You can use dried herbs instead of fresh. We give the amounts in the recipe below. Note: Fresh dill is a strong flavor. If you’re not a huge dill fan, cut it in half.
- Cottage Cheese: I used Daisy brand cottage cheese with 4% fat in testing. The blended cottage cheese yields a creamy, velvety texture, and adds a little tanginess and protein. However, this dip is not distinctly a cottage cheese flavor. Even my husband and Polly’s daughter, who are both adverse to cottage cheese, enjoyed it!
How to Make Cottage Cheese Ranch Dip
This high protein recipe takes just minute to make!
Place all ingredients in a food processor (or a blender will work) and process until smooth and fully combined. You may need to scrape down the sides once or twice.
You can eat it right away, but it’s best if it sits in the refrigerator for a few hours first. Taste and season with more salt, if desired.
FAQs
It was last 5-7 days in an air-tight container in the refrigerator.
Yes! We’ve provided the measurements in the recipe card.
You can, but it tastes better if it sits in the refrigerator for a couple hours.
Love to Dip Things? Try These!
20+ Game Day Dips
Whether you’re in the mood for something cheesy and comforting, veggie-packed and fresh, or a high-protein, healthier take on your favorites, we’ve got a dip for you. This lineup has something for everyone—so grab your chips, veggies, or crackers, and let’s dive in!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cottage Cheese Ranch Dip (High Protein)
Love ranch but want a lighter, protein-packed option? This High Protein Cottage Cheese Ranch Dip is ultra-creamy, bursting with fresh flavors, and perfect for dipping veggies, crackers, chips, and more. You’ll never miss the store-bought version that’s filled with junk!
Ingredients
- 1 cup cottage cheese (I used Daisy brand with 4% fat)
- 1/4 cups mayonnaise (optional–see cooking notes)
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon minced fresh parsley (sub: 1 teaspoon dried parsley)
- 1 tablespoon minced fresh chives (sub: 1 teaspoon dried chives)
- 1 tablespoon minced fresh dill (sub: 1 teaspoon dried dill)
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
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Instructions
Place all ingredients in a food processor (or a blender) and process until smooth and fully combined. You may need to scrape down the sides once or twice.
You can eat it right away, but it’s best if it sits in the refrigerator for a few hours first. Taste and season with more salt, if desired.
Store in an air-tight container in the refrigerator for up to 5-7 days.
Notes/Tips
- About the Mayo: We tested this recipe with and without the mayo. (The pictures in this post have the avocado oil mayo included.) The dip was delicious both ways–truly!–however the mayo thins it out a little bit and makes it more similar to a traditional ranch dip texture. It’s worth noting that if you include the mayo, you’ll end up with 6 servings (not 5) with these nutrition facts instead of what we listed below:
- About the Fresh Herbs: If you put the fresh herbs in the food processor, it may turn the dip a light green. If you don’t want that, simply stir them in at the end after processing.
- The texture should be smooth and velvety.
- This dip is delicious to dip crackers, chips, or veggies in. I love to eat it for lunch. It’s very filling!
This was SO good! You’d never know the base was cottage cheese! I used dried versions of all the herbs and it was perfect!
Yay! Glad to hear this Becky. Thanks for taking the time to leave a review!
This recipe is a keeper! Usually with healthy swaps, I feel like I’m sacrificing flavor or texture. Not with this ranch dip! The flavor is on point and texture is smooth and creamy. I don’t think I’ll ever make ranch any other way!
So glad you liked this Ashley! Thank you for taking the time to leave a review.