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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!
