This cottage cheese ranch dip blends smooth and tastes like real ranch, without a seasoning packet. It gets its flavor from onion powder, garlic powder, a little lemon juice, and fresh parsley and dill stirred in at the end.
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It takes about 10 minutes of active time, then a short chill so the flavors settle in.
🛒 Ingredients
- Cottage cheese. I use full-fat, 4 to 5 percent cottage cheese for the creamiest dip once it's blended smooth.
- Onion powder and garlic powder. These are the backbone of a from-scratch ranch flavor, no seasoning packet needed.
- Salt and black pepper. Season to taste since cottage cheese brands vary in how salty they already are.
- Fresh lemon juice. It adds brightness and a little tang, similar to the buttermilk in a classic ranch.
- Milk or dill pickle juice. Blend in a little to thin the dip. Pickle juice adds extra tang, milk keeps it milder.
- Fresh parsley and fresh dill. Stirred in by hand at the end so they stay in visible green flecks instead of blending the whole dip green.
- If you like more high protein cottage cheese recipes, try my Cottage Cheese Pizza Bowl, Cottage Cheese Scrambled Eggs or Viral Cottage Cheese Toast next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Cottage Cheese Ranch Dip Step By Step
- Add the cottage cheese, onion powder, garlic powder, salt, black pepper and lemon juice to a food processor or high speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- For a thinner dip, blend in the milk or dill pickle juice a little at a time until it reaches your preferred consistency.
- Transfer the dip to a bowl and stir in the parsley and dill by hand.
- Chill for at least 30 minutes so the flavors come together. Taste and add more salt or lemon if needed, garnish with a few dill sprigs, and serve with vegetables, crackers or chips.
For another make-ahead dip that only gets better as it sits, my Crock Pot Jalapeno Popper Dip is another one I keep coming back to.
Rita's Tip
Stir the parsley and dill in by hand instead of blending them with everything else. Blending them in turns the whole dip pale green, while stirring keeps it looking like a proper herbed ranch dip.
📋 Tips
- Skip the ranch packet. Onion powder, garlic powder, pepper and fresh herbs build a real from-scratch ranch flavor on their own.
- Use full-fat cottage cheese. The 4 to 5 percent kind blends into the smoothest, creamiest dip.
- Stir before serving. The dip thickens as it sits in the fridge, so give it a quick stir right before serving.
- Adjust the tang to taste. Dill pickle juice makes it punchier, milk keeps it mellow, so thin it with whichever you're in the mood for.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for 4 to 5 days.
- 🥶Freezing. This isn't recommended. The cottage cheese base can separate and turn watery after freezing and thawing.
- 🔥To Reheat. This dip is served cold, so there's no reheating, just a quick stir before serving.
What To Serve With Cottage Cheese Ranch Dip
More Cottage Cheese Recipes You'll Like
📖Recipe
Cottage Cheese Ranch Dip
A high protein ranch dip made from blended cottage cheese, homemade ranch-style seasonings, a squeeze of lemon, and fresh parsley and dill.
Ingredients
- 1 ½ cups cottage cheese, full-fat 4-5% for the creamiest dip
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice, about ½ lemon
- 2 tablespoons milk or dill pickle juice, to thin, optional
- 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried
- 1.5 tablespoons fresh dill, chopped, or ¾ teaspoon dried, plus sprigs to garnish
Instructions
- Add the cottage cheese, onion powder, garlic powder, salt, black pepper and lemon juice to a food processor or high speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.1 ½ cups cottage cheese, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- For a thinner dip, blend in the milk or dill pickle juice a little at a time until it reaches your preferred consistency. Use pickle juice for extra tang or milk for a milder flavor.1 tablespoon fresh lemon juice
- Transfer to a bowl and stir in the parsley and dill by hand. Stirring them in by hand keeps visible green flecks and stops the dip from turning green.2 tablespoons milk or dill pickle juice, 2 tablespoons fresh parsley, 1.5 tablespoons fresh dill
- Chill for at least 30 minutes so the flavors come together. Taste and add more salt or lemon if needed, garnish with a few dill sprigs, and serve with vegetables, crackers or chips.
- If you like this recipe, please leave a 5-star rating, thank you!
Notes
- No ranch packet needed: the onion powder, garlic powder, pepper and fresh herbs build a real from-scratch ranch flavor on their own.
- Use full-fat cottage cheese: the 4 to 5 percent kind blends into the smoothest, creamiest dip.
- Stir before serving: the dip thickens as it sits in the fridge, so give it a quick stir right before you serve it.
- Storage: keep it in an airtight container in the fridge for 4 to 5 days.
Tried this recipe?Let us know how it was!
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