Ingredients
Dip Base
- 2 cups cottage cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon taco seasoning or all-purpose seasoning
- 1/2 teaspoon dried rosemary, dried parsley, dill, oregano, or Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt optional
- 1/3 cup diced pickles
For Serving
- Crackers
- Cucumber sticks
- Toasted sourdough slices
- Carrot sticks
- Tortilla chips
- Celery sticks
Instructions
- Add the cottage cheese, Greek yogurt, lemon juice, and seasoning to a food processor or blender. Blend until completely smooth and creamy.
- Transfer the blended dip to a mixing bowl.
- Fold in the diced pickles, dried herbs, black pepper, and salt, if using.
- Cover and refrigerate for at least 30 minutes so the dip can thicken slightly and the flavors can settle.
- Spoon the dip into a serving bowl.
- Top with extra diced pickles, black pepper, dried herbs, or a light sprinkle of paprika, if desired.
- Serve cold with crackers, cucumber sticks, toasted sourdough, carrots, tortilla chips, or celery.
Notes
- Do not blend the pickles into the dip. Folding them in keeps the texture better and gives you little salty bites throughout.
- If your cottage cheese is very salty, skip the added salt at first. Taste after chilling, then add more only if needed.
- For a fresher flavor, use dill or parsley. For a bolder flavor, use taco seasoning or an all-purpose seasoning blend.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving if any liquid separates.