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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!
Prep Time
5 mins
Total Time
5 mins
Servings:
8
Calories:
58 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 16 oz cottage cheese I used Good Culture, full fat
- ½ Tablespoon lemon juice
- 2 teaspoons parsley dried
- 1 teaspoon dill dried
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon onion dried minced
- 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.
Cup of Yum
Notes
- Kite Hill almond milk ricotta
- vegan ranch dressing
- 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 Information
Serving
1/4 cup
Calories
58kcal
(3%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1.5g
(8%)
Cholesterol
12mg
(4%)
Sodium
243mg
(10%)
Potassium
41mg
(1%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 58
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 12mg | 4% |
| Sodium | 243mg | 10% |
| Potassium | 41mg | 1% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.