This Greek Whipped Cottage Cheese Dip is your new go-to high-protein snack or appetizer, topped with fresh cucumbers, tomatoes, kalamata olives, and olive oil.
Whipped Cottage Cheese Dip
If you’re looking for a healthy snack that’s fresh, flavorful, and packs a protein punch, this Whipped Cottage Cheese Dip is about to be your new favorite. Cottage cheese gets a serious glow-up when whipped until smooth with lemon juice, garlic, and fresh herbs. It creates a light, creamy base that’s tangy and savory with just the right amount of zip. Top it off with vegetables, olives, olive oil, and more herbs for that Mediterranean twist, and scoop it up with pita chips, crackers, or crunchy veggies. For more healthy dip recipes, try my Whipped Feta Dip, High-Protein Cottage Cheese Dip, and Whipped Ricotta Dip.
Why This Whipped Cottage Cheese Dip Works
I’ve been eating cottage cheese before it became a trend. Savory cottage cheese with vegetables are one of my favorite ways to enjoy them. Similar to my Greek Cottage Cheese Bowl, this Greek inspired whipped cottage cheese dip makes an easy, nutritious snack. Here’s why this recipe works:
- Quick and Easy: It comes together in minutes and is excellent for meal prep or an afternoon snack.
- Smooth and Creamy: It’s perfect for those who don’t like cottage cheese’s texture. Whipping it in the blender or food processor takes it from lumpy to smooth in under a minute.
- High-Protein: A half-cup serving has 12.5 grams of protein. Pair it with veggies for a nutritious snack that’s high in protein and fiber and low in carbs.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-protein, Mediterranean diet-friendly, keto, low-carb
If you make this healthy whipped cottage cheese dip recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are all the ingredients for this easy Greek whipped cottage cheese dip. See the recipe card below for the exact measurements.
- Low-Fat Cottage Cheese: Choose a thick, good-quality cottage cheese, like Good Culture and Nancy’s Probiotic Foods. Some brands are too thin, which won’t give you creamy results.
- Lemon: Use the zest and juice to brighten the dip.
- Garlic for flavor
- Salt enhances and brings out the natural flavors of the other ingredients.
- Herbs: Dill, mint, and chives for freshness
- Vegetables: Top the dip with Persian cucumbers, cherry tomatoes, red onion, and kalamata olives.
- Olive Oil to drizzle on top
How to Make Whipped Cottage Cheese Dip
It only takes a few minutes to whip up this simple cottage cheese dip that would be just as good as a snack or an appetizer at a party. See the recipe card at the bottom for printable directions.
- Whip the Cottage Cheese: Put the cottage cheese, lemon zest and juice, garlic, and salt in a food processor (or blender) and process until smooth.
- Add the Herbs and Vegetables: Transfer the dip to a bowl and stir in the chopped herbs.
- Top with Fresh Veggies: Transfer to a shallow serving bowl and top with the cucumbers, tomatoes, olives, and red onion. Drizzle with olive oil.
Variations
- Cottage Cheese: Use whole milk cottage cheese, or if you’re not a fan, use Greek yogurt instead.
- Herbs: If you’re missing an herb, using just two is fine. You can also swap one of them out for parsley or basil.
- Tomatoes: Replace cherry with grape tomatoes or seed and dice a vine-ripened tomato.
- Cucumbers: Substitute an English cucumber. If you use a regular one, peel and seed it before dicing.
- Onion: Use scallions.
- Make It Lighter: Omit the olive oil.
- Add Some Cheese: Stir in some feta.
Serving Suggestions
Serve this cottage cheese dip with pita chips, pita bread wedges, or crackers. Or keep it low-carb and create a crudite platter with colorful vegetables, like carrots, celery, radish, fennel, and cucumber.
Storage
- Refrigerate: Whipped cottage cheese dip lasts up to 4 days in the refrigerator.
- Meal Prep: Store the dip in 3 small airtight containers, keeping the vegetables separate and take it with you on the go with crackers or veggies for a quick snack.
More Cottage Cheese Recipes You’ll Love
For more inspiration, check out my Cottage Cheese Recipes collection, plus these five delicious recipes with cottage cheese!
Yield: 3 servings
Serving Size: 1 /2 cup dip plus toppings
- 1 ½ cups low-fat cottage cheese, I love Good Culture
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 clove garlic, roughly chopped
- ¼ teaspoon kosher salt
- 1 teaspoon chopped dill, plus more for topping
- 1 teaspoon chopped mint
- 1 tablespoon chopped chives
- 4 Persian cucumber, finely chopped
- 12 cherry tomatoes, halved
- 12 pitted kalamata olives, sliced
- 3 tablespoons finely chopped red onion
- 1 tablespoon extra virgin olive oil
- Optional For Serving: Pita bread wedges, or pita chips, crackers, veggies for dipping such as carrots, celery, fennel, radish, cucumber
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Add the cottage cheese, lemon zest, lemon juice, garlic and salt to the bowl of a food processor fitted with the blade attachment. Process until completely smooth, about 30 seconds. Transfer the mixture to a bowl and stir in the dill, mint, and chives.
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Transfer the dip to a shallow bowl and spread into an even layer or if making this for meal prep, divide in three. Top with the cucumbers, tomatoes, olives, and red onion. Drizzle with olive oil.
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Serve with crackers, pita wedges, pita chips and veggies.
Last Step:
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Refrigerate: Whipped cottage cheese dip lasts up to 4 days in the refrigerator.
Meal Prep: Store the dip in 3 small airtight containers, keeping the vegetables separate and take it with you on the go with crackers or veggies for a quick snack.
Serving: 1 /2 cup dip plus toppings, Calories: 151.5 kcal, Carbohydrates: 6 g, Protein: 10.5 g, Fat: 10.5 g, Saturated Fat: 1.5 g, Cholesterol: 10 mg, Sodium: 484.5 mg, Fiber: 1.5 g, Sugar: 3.5 g
