Cottage Cheese Ranch Dip
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!
Servings: 8
Ingredients
- 16 oz full fat cottage cheese I used Good Culture
- ½ Tablespoon lemon juice
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried minced onion
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add all ingredients to a high-powered blender and blend until smooth and combined.
- Serve immediately or store in the fridge until ready to serve. Serve with crackers and/or fresh vegetables.
Notes
- Storage: Leftover dip can be stored in an airtight sealed container for up to 5 days in the fridge.
- Dairy-free version: You could try a dairy-free Greek style yogurt instead of the cottage cheese or Kite Hill almond milk ricotta, but it won’t have as much protein as cottage cheese or Greek yogurt. My vegan ranch dressing is also a great option for a dairy-free dip.
Nutrition
Serving: 1/4 cup | Calories: 58kcal | Carbohydrates: 2g | Protein: 7g | Fat: 2g | Saturated Fat: 1.5g | Cholesterol: 12mg | Sodium: 243mg | Potassium: 41mg | Sugar: 1g