Ingredients
- 1 (16-ounce) container whole milk cottage cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dillweed
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt, plus additional to taste
- ⅛ teaspoon cayenne pepper
- Chopped fresh chives or parsley, optional for garnish
- For dipping: carrot sticks, celery sticks, pita chips, potato chips, or crackers
Instructions
- Place cottage cheese in a blender or food processor with garlic powder, onion powder, dillweed, Worcestershire sauce, salt, and cayenne pepper.
- Blend in long pulses until smooth, scraping down sides as needed. Longer blending results in a thinner dip.
- Taste and adjust seasoning with additional salt if necessary.
- Transfer dip to a serving bowl and refrigerate for at least 1 hour to thicken and allow flavors to meld.
- Sprinkle with chopped fresh chives or parsley, if desired, and serve with your favorite dippers.
Notes
- Herb Swap: Replace dill with parsley or basil for a different flavor.
- Spice Level: Omit cayenne for milder dip, or add more for extra heat.
- Vegan Option: Use plant-based cottage cheese and vegetarian Worcestershire sauce.
- Creamier Texture: Blend in 1 tablespoon of plain yogurt or cream cheese.
- Cheesy Twist: Mix in 2 tablespoons grated Parmesan for extra flavor.
- Store in an airtight container in the refrigerator up to 4 days. Stir before serving if separation occurs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/3 cup
- Calories: 90
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 10 mg
