Velvety High-Protein Herb Dip

Last summer, I got creative with this Garlic & Herb Whipped Cottage Cheese Dip because my backyard herbs were out of control. Basil crept through every window, so I needed a fun way to use it besides yet another pesto. Whipping up this dip totally saved the day. Now it's my favorite fast snack for extra protein or something cool to share with friends.

At our block party, my neighbor claimed she despised cottage cheese—yet she plowed through half this dip before I spilled the beans. Her face looked so confused! Now she makes it all the time, but calls it "that herb dip" just so she doesn’t admit she’s loving cottage cheese after all.

Tasty Ingredients For Blending

• Black pepper: When you grind it fresh, it adds a punch
• Lemon juice: A little squeeze brightens up the whole batch
• Garlic: One clove goes a long way, trust me
• Fresh thyme: Gives you those earthy flavors that blend nicely with basil
• Fresh basil: Brings loads of color and that summer taste
• Cottage cheese: This is what gives it that smooth, fluffy feel

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How To Whip It Up

Texture Tweaks

If it feels too thick after blending—some cottage cheese is drier—just splash in some milk or drop in a spoonful of yogurt. Want it thick enough to spread? Let your cottage cheese sit in a fine strainer for about 30 minutes before you blend everything.

Garlic Tips

Most folks like a single clove, but I add two when I don’t care about garlic breath. If you’re not into the raw garlic zing, roast it first or throw in a sprinkle of garlic powder instead for something milder.

Herb Hacks

There’s no need to be precise—just toss in a handful of basil and some thyme leaves. Mix in dill, mint, or whatever’s around to switch things up. Just watch out for tough herbs like rosemary—those need to be chopped up tiny before blending.

All-In Blending

Dump all the ingredients in a blender or food processor and let it go. Give it about a minute so it’s silky with no chunks left. Need to, scrape down the sides a few times. What you want is a creamy dip that’s thick like sour cream.

I brought this for book club last month beside homemade pita chips. Three friends begged for instructions. The next morning, someone texted me to say she ate her leftovers on toast with sliced tomatoes for breakfast—talk about a hit!

Fun Ways To Serve

Sure, carrot sticks and cukes are awesome with this. But try it spread on toast, loaded up with tomato slices, olive oil, and some flaky salt for a super easy meal. It’s killer plopped on roasted potatoes instead of sour cream or tucked into a sandwich in place of mayo. Stir in a splash of milk and toss with pasta for a creamy sauce in no time.

Chill-Out Advance Prep

This dip actually tastes even better after chilling, so it's awesome for party prepping. Whip it up to two days before you need it, seal it up, and keep it cold. If it gets thicker in the fridge than you want, just whisk in some milk or a shot of lemon juice to loosen it right before serving.

When Things Go Sideways

If your batch turns out too sour, the cottage cheese might be extra tangy. Fix it by stirring in a pinch of honey or sugar. Too thick? Add a teaspoon of liquid and mix until it’s just how you like it. If it tastes flat, crank up the black pepper and add a little more salt too.

Pita Chips, The Easy Way

Store-bought pita chips totally work, but making your own couldn’t be easier or tastier. I cut pitas into wedges, toss with olive oil and whatever seasonings I crave (garlic salt and cumin are always good), then bake at 375 F for about 10 minutes till crunchy and golden. They’re sturdy enough for serious scooping.

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I whip up this dip a couple times a month even if I’m buying herbs instead of picking them myself. It’s so cool how cottage cheese turns into this creamy, flavor-packed spread that people can’t quite guess. Getting in the extra protein while munching on something so snacky always makes me feel like I’m winning at lunch.

Recipe FAQs

→ Can I swap dried herbs in place of fresh ones?

Using fresh gives the best taste, but if you’ve only got dried herbs, that’s fine too. A teaspoon each of dried basil and thyme will work.

→ Which cottage cheese is the best option?

Any type suits fine, though creamy, full-fat cottage cheese delivers the richest taste and smoothest consistency.

→ How long can I keep this stored?

Pop it into a container that seals tight, and it should stay fresh in the fridge for about 5 days.

→ Can I throw in extra flavors or herbs?

Of course! Fresh dill, chopped chives, or even roast some red peppers to add in—it’s up to you.

→ Do I need a fancy blender for this?

A super-strong blender does make it ultra-smooth, but afood processor gets the job done too.