This cottage cheese ranch dip is creamy, tangy, and packed with classic ranch flavor. It’s high-protein, easy to make, and perfect for pairing with veggies, chips, or crackers!
I’ve been on a bit of a cottage cheese kick lately (if you’ve tried my cottage cheese scrambled eggs or cottage cheese wrap, you get it). And now we’re taking it to dip form with this creamy, flavor-packed ranch dip!
It’s everything you love about classic ranch—cool, herby, and tangy—but with a healthy twist thanks to the cottage cheese base. I love that it’s higher in protein than your average ranch dip, and it blends up smooth and creamy in seconds. Whether you’re prepping for a party, a snack board, or just want something easy to dip your veggies into, this is a recipe you’ll come back to again and again.
Why You’ll Love This Recipe
This ranch dip has quickly become a go-to in my fridge, and here’s why I think you’ll love it just as much:
- High in protein – Thanks to the cottage cheese, this dip is creamy and satisfying with a nice protein boost.
- Ridiculously easy – Just toss everything in a blender and you’re done in 5 minutes flat.
- Versatile – Use it as a dip for veggies and chips, a spread for sandwiches, or even thinned out as a salad dressing.
- Packed with flavor – The combo of herbs, garlic, onion, and lemon gives this dip that classic ranch taste with a fresh twist.
If you’re into quick and easy dips, you might also love my whipped feta dip or this creamy avocado ranch dressing.
Ingredients Needed
You only need a handful of simple ingredients to make this creamy, herby dip. Most of them are pantry staples and you probably already have them on hand!
- cottage cheese – I used full-fat cottage cheese from Good Culture, which gives the dip a rich, creamy texture and loads of protein. Feel free to use a different brand, but I recommend full-fat for the best flavor and consistency.
- lemon juice – adds a bright, tangy kick to balance the creamy base. Fresh is best!
- dried parsley – brings that classic ranch flavor and a touch of color.
- dried dill – a key herb for ranch! It adds that herby, slightly tangy flavor we all know and love.
- garlic powder – for savory depth and a little zing.
- onion powder + onion flakes – a one-two punch of onion flavor! The powder blends right in while the flakes add a little texture and extra punch.
- sea salt + black pepper – to bring it all together and balance the flavors just right.
Substitutions
This cottage cheese ranch dip is super flexible, so feel free to tweak it based on what you have on hand or your flavor preferences!
- Cottage cheese: I prefer full-fat for the creamiest dip, but low-fat or non-fat will work too. Just note the texture might be a little thinner. Want something totally different? You could try blending in plain Greek yogurt or even my whipped cottage cheese recipe for a fluffier version.
- Lemon juice: Fresh is always best, but bottled lemon juice will do in a pinch. You can also swap in a splash of white wine vinegar or apple cider vinegar if needed.
- Dried herbs: If you’re out of dried parsley or dill, you can use Italian seasoning or just fresh herbs instead. Just double the amount if you’re using fresh.
- Garlic + onion powder/flakes: Don’t skip both, but if you’re missing one, just add a little extra of the other. You can also use finely minced fresh garlic or onion — just keep in mind it’ll add a sharper flavor.
- Want to keep it dairy-free? I haven’t tested it, but you could try a dairy-free cottage cheese alternative like Kite Hill’s almond-based version. You could also try my vegan ranch dressing recipe for a delicious dairy free dip.
How to Make Cottage Cheese Ranch Dip
Step 1: Add all ingredients to a high-powered blender and blend until smooth and combined.
Step 2: Serve immediately or store in the fridge until ready to serve. Serve with crackers and/or fresh vegetables.
Brittany’s Tips
- Use a high-powered blender: For a super smooth, creamy texture, a high-speed blender like a Vitamix or Nutribullet works best. If you only have a food processor or regular blender, you might need to blend a bit longer and scrape down the sides a few times.
- Blend, then chill: The dip thickens slightly and the flavors really come together after chilling for 30 minutes or so in the fridge. You can totally eat it right away, but it’s even better after a little rest.
- Don’t skip the lemon juice: It brightens the dip and balances the richness of the cottage cheese. If your dip tastes a little flat, try adding a touch more!
How to Serve Cottage Cheese Ranch Dip
This cottage cheese dip is super versatile and works well with just about anything you’d normally pair with a creamy dip. Here are some of my favorite ways to enjoy it:
- With fresh veggies – This dip is also delicious served with fresh veggies. My go-to choices would be carrots, cucumbers, celery and cherry tomatoes as they’re easier to dip. It’s also a great addition to any mezze platter!
- As a spread – Use it as a protein-packed spread for sandwiches, wraps or pita pockets. I love it with my easy pita pocket.
- With crackers or chips – Serve it with your favorite whole grain crackers, pita chips, or tortilla chips. It’s also delicious with my almond flour crackers if you want a gluten-free option.
- With roasted veggies or salad – Drizzle it over roasted broccoli, sweet potatoes or use it as a creamy element in an easy quinoa salad or my creamy cucumber salad.
How to Store
Store any leftover dip in an airtight container in the fridge for up to 4–5 days. Give it a good stir before serving, especially if it has been sitting for a bit—some separation is totally normal. I don’t recommend freezing this dip, as the texture can change once thawed.
Frequently Asked Questions
Definitely! Thanks to the cottage cheese, this dip is packed with protein, making it a more filling option than traditional ranch.
I haven’t tested a dairy-free version, but you could try swapping the cottage cheese with a dairy-free cottage cheese alternative or plain dairy-free Greek-style yogurt. Just note that the flavor and consistency may vary a bit.
Once blended, this dip is super creamy and smooth—nothing like the texture of plain cottage cheese. It’s thick enough for dipping but still spreadable for wraps and sandwiches.
More Dips and Spreads
Be sure to check out all of my dips and spreads here on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Add all ingredients to a high-powered blender and blend until smooth and combined.
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Serve immediately or store in the fridge until ready to serve. Serve with crackers and/or fresh vegetables.
- Storage: Leftover dip can be stored in an airtight sealed container for up to 5 days in the fridge.
- Dairy-free version: Looking for a dairy free alternative? Try my vegan ranch dressing!
Serving: 1/4 cup | Calories: 58kcal | Carbohydrates: 2g | Protein: 7g | Fat: 2g | Saturated Fat: 1.5g | Cholesterol: 12mg | Sodium: 243mg | Potassium: 41mg | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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