Ingredients
- 2 cups (16 oz) cottage cheese (4% or 2%)
- 1 packet (1 oz) dry ranch seasoning
- 2 tbsp plain Greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp cracked black pepper
- 2-4 tbsp milk, as needed to thin
- Veggies and chips, for serving
Instructions
- Blend. Add the cottage cheese, ranch seasoning, Greek yogurt, and lemon juice to a blender or food processor. Blend 60-90 seconds until completely silky — no curds remaining.
- Thin if needed. Add milk a tablespoon at a time until it reaches your ideal dippable thickness.
- Finish. Stir in the chives and cracked pepper by hand.
- Chill. Refrigerate at least 15 minutes so the flavors meld and the dip thickens slightly.
- Serve. Stir once, then serve cold with crunchy veggies, sturdy chips, or alongside wings. It also makes a great cool drizzle for baked potatoes.
🥬 Dip details
The blender is non-negotiable — it's what turns cottage cheese from lumpy to luxurious. Full-fat (4%) cottage cheese gives the richest result; low-fat works but tastes leaner. It thickens as it chills, so thin it slightly looser than you want. Keeps 5 days refrigerated; stir before serving.
Common questions
My dip is still lumpy — what went wrong?
Under-blending. Give it a full 60-90 seconds and scrape down the sides halfway. A food processor works even better than a blender for small batches.
Is this actually healthier than regular ranch?
A serving has roughly triple the protein and half the fat of mayo-based ranch. The sodium is similar, so enjoy it as the upgrade it is.
Can I make it dairy-free?
Use a dairy-free cottage cheese alternative and skip the yogurt. The texture is close; the tang is milder.
Can I heat it?
Don't — heated cottage cheese separates. Serve it cold, or use it as a cool drizzle over hot wings and baked potatoes.
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