I created a whipped cottage cheese ranch from a handful of pantry staples in seconds, a high-protein option for wraps, sandwiches, salads, or veggies and a standout among Dips Using Cottage Cheese.

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I can’t stop reaching for this High Protein Cottage Cheese Ranch Dip because it’s creamy, tangy, and it somehow makes raw veggies feel fancy. The base of small curd cottage cheese and plain Greek yogurt gives it a thick, satisfying texture, and those familiar ranch notes make it oddly addictive.

I dollop it into wraps, smear it on sandwiches, or spoon it over salads when I want extra protein without fuss. And yes people assume it’s indulgent, but it’s not.

It’s exactly the kind of thing that lives where Dips Using Cottage Cheese meets Healthy High Protein Dips, and folks always want more.

Ingredients

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Cottage cheese: High in protein and calcium, creamy, adds body and slight tang.
Greek yogurt: Boosts protein, makes dip thicker, tangy, adds silky mouthfeel.
ranch seasoning: Gives classic herby, savory punch, mostly salt and dried herbs.
Lemon juice: Brightens flavor, adds acidity, balances richness, its slightly sour.
Chives: Fresh herb, mild onion note, low calorie, adds fresh color.
Dill: Fragrant, grassy herb, gives bright, slightly anise flavor, pairs well.
Garlic powder: Adds savory depth without texture, small calories, strong aroma.
Milk or buttermilk: Thins dip, adds subtle creaminess, buttermilk brings tangy note.

Ingredient Quantities

2 cups cottage cheese, small curd, well drained

1/2 cup plain Greek yogurt (preferably 2% or full fat)

1 tablespoon dry ranch seasoning mix or 1 packet (about 1 ounce)

1 to 2 tablespoons milk or buttermilk to thin as needed

1 tablespoon fresh lemon juice, about half a lemon

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons chopped fresh chives, or 2 teaspoons dried

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill

1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

1 scallion, thinly sliced, optional

Pinch of sugar or a tiny drizzle of honey, optional to balance acidity

How to Make this

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1. Drain the cottage cheese well (use a fine mesh sieve or cheesecloth, let it sit 10 to 15 minutes and press gently) so your dip wont be watery.

2. Add the drained cottage cheese and Greek yogurt to a blender or food processor (or a bowl if you prefer to hand whip); pour in the lemon juice, 1 tablespoon dry ranch seasoning, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Blend or whip until smooth and creamy, scraping down the sides as needed. If you like a bit of texture, pulse fewer times instead of fully smooth.

4. If the mixture is too thick, add 1 tablespoon milk or buttermilk at a time (up to 2 tablespoons) and pulse or stir until you reach the consistency you want.

5. Stir in the chopped fresh chives, dill and parsley (or the dried equivalents) and fold in the thinly sliced scallion if using; pulse just a couple of times so the herbs stay bright.

6. Taste and adjust seasonings: add more ranch mix, salt or pepper if needed, and a pinch of sugar or a tiny drizzle of honey if the lemon made it too sharp.

7. Chill at least 20 to 30 minutes for flavors to meld (overnight is even better). Give it a quick stir before serving, add an extra sprinkle of fresh herbs on top if you want.

8. Serve with crudites, chips or crackers, or use as a spread for wraps, sandwiches or a creamy salad topper. Store in the fridge in an airtight container for up to 4 to 5 days and stir before using.

Equipment Needed

1. Fine mesh sieve or cheesecloth plus a bowl to catch the whey while the cottage cheese drains (10 to 15 minutes)
2. Blender or food processor, or a large bowl and whisk / hand mixer if you prefer to whip by hand
3. Measuring cups and measuring spoons
4. Rubber spatula or sturdy spoon to scrape the sides and fold in herbs
5. Cutting board and a sharp knife for chopping chives, dill, parsley and slicing the scallion
6. Citrus juicer or fork to squeeze the lemon juice
7. Small spoon for tasting and adjusting seasoning dont forget to taste as you go
8. Airtight container for chilling and storing leftovers

FAQ

Q: How do I get the dip really smooth? Blend it. Put the well drained cottage cheese and Greek yogurt in a food processor or blender and pulse until smooth, scraping the sides. If you dont have a blender, press the cottage cheese through a fine mesh sieve or mash with a fork then stir in the yogurt. Add 1 to 2 tablespoons milk or buttermilk if it needs thinning.

Q: Can I skip the ranch packet and use fresh herbs instead? Yes. The dry ranch mix is mostly herbs and powdered flavorings, so use about 1 tablespoon chopped chives, 1 tablespoon dill, 1 tablespoon parsley plus 1 teaspoon garlic powder and 1 teaspoon onion powder to mimic it. Taste and adjust, you might need a pinch of sugar or honey to balance acid.

Q: What can I swap for cottage cheese or Greek yogurt? You can use all Greek yogurt for a smoother dip but you lose a little texture. Silken tofu is a decent high protein swap if you need dairy free, but flavor and creaminess will change. Regular yogurt (not strained) will make it thinner, so thicken with a bit more cottage cheese or drain yogurt first.

Q: How long does this dip keep and can I freeze it? Store in an airtight container in the fridge for 3 to 5 days. Flavor actually improves after a few hours in the fridge. Freezing is not recommended because the dairy can separate and get grainy when thawed.

Q: How do I fix it if the dip is too thin or too thick? Too thin: stir in more cottage cheese or a spoonful of Greek yogurt, or chill for 30 minutes to firm up. Too thick: stir in 1 teaspoon at a time of milk or buttermilk until you reach the texture you want. Dont add too much at once.

Q: Is this really high protein and how can I boost the protein more? Yes, it has way more protein than mayo based dips because cottage cheese and Greek yogurt are protein dense. To boost protein even more add extra cottage cheese, a scoop of unflavored protein powder, or some mashed white beans. Keep seasoning balanced after adding big changes.

High Protein Cottage Cheese Ranch Dip Recipe Substitutions and Variations

Cottage cheese (2 cups): Ricotta, swap 1:1 for a similar curd and mild flavor; Skyr or strained plain yogurt, 1:1, gives higher protein and a tangier finish; Silken tofu, blended with 1 tsp lemon juice and a pinch of salt, 1:1 for a dairy free option (thin with a splash of milk if too thick).
Plain Greek yogurt (1/2 cup): Sour cream, 1:1, same creaminess but slightly richer; Regular plain yogurt strained for 20–30 minutes, 1:1, if you don’t have Greek; Low fat cream cheese thinned with a little milk, about 3 parts cream cheese to 1 part milk, for a thicker, tangy swap.
Dry ranch seasoning mix (1 tbsp or 1 packet): Homemade mix of 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1 tsp dried dill, 1/2 tsp salt and a pinch black pepper, use about 1 tbsp total; 1 tbsp Italian seasoning plus 1/2 tsp garlic powder in a pinch for herb-forward flavor; 1 tbsp buttermilk powder plus 1/2 tsp each garlic and onion powder for that classic tangy ranch note.
Milk or buttermilk to thin (1–2 tbsp): Plain kefir, same amount, adds tang and probiotics; Unsweetened almond or oat milk, same amount, for dairy free thinning; Extra plain Greek yogurt or a spoon of sour cream, whisked with a splash of water, if you want it thicker but easier to stir.

Pro Tips

1) Drain and chill hard: let the cottage cheese sit in a fine mesh or cheesecloth for 10 to 15 minutes, press it gently, then pop it in the fridge while you prep. Colder curds blend cleaner and the dip won’t go watery later. If you want ultra smooth, press a little longer or push the blended dip through a fine sieve.

2) Control texture with your tool and timing: pulse a few times if you want a rustic, slightly chunky dip; blend longer for velvety smooth. Add milk or buttermilk one tablespoon at a time — you can always thin it but cant thicken it without more cheese or yogurt.

3) Fresh herbs at the end: add chopped chives, dill and parsley last and fold or pulse only a couple times so they stay bright. Save a little herb to sprinkle on top, it makes the dip look and taste fresher. If using dried herbs, give them a minute to rehydrate in the dip before tasting.

4) Taste and balance in small steps: ranch mixes vary, lemon juice varies, so season gradually. Add salt and pepper little by little, then if the lemon made it too sharp, a tiny pinch of sugar or a drop of honey will calm it down. If you want more zip, an extra splash of buttermilk or a few drops of pickle juice is a sneaky good trick.

High Protein Cottage Cheese Ranch Dip Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created a whipped cottage cheese ranch from a handful of pantry staples in seconds, a high-protein option for wraps, sandwiches, salads, or veggies and a standout among Dips Using Cottage Cheese.

Servings

servings

Calories

kcal

Equipment: 1. Fine mesh sieve or cheesecloth plus a bowl to catch the whey while the cottage cheese drains (10 to 15 minutes)
2. Blender or food processor, or a large bowl and whisk / hand mixer if you prefer to whip by hand
3. Measuring cups and measuring spoons
4. Rubber spatula or sturdy spoon to scrape the sides and fold in herbs
5. Cutting board and a sharp knife for chopping chives, dill, parsley and slicing the scallion
6. Citrus juicer or fork to squeeze the lemon juice
7. Small spoon for tasting and adjusting seasoning dont forget to taste as you go
8. Airtight container for chilling and storing leftovers

Ingredients

2 cups cottage cheese, small curd, well drained
1/2 cup plain Greek yogurt (preferably 2% or full fat)
1 tablespoon dry ranch seasoning mix or 1 packet (about 1 ounce)
1 to 2 tablespoons milk or buttermilk to thin as needed
1 tablespoon fresh lemon juice, about half a lemon
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chopped fresh chives, or 2 teaspoons dried
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 scallion, thinly sliced, optional
Pinch of sugar or a tiny drizzle of honey, optional to balance acidity

Directions

Drain the cottage cheese well (use a fine mesh sieve or cheesecloth, let it sit 10 to 15 minutes and press gently) so your dip wont be watery.
Add the drained cottage cheese and Greek yogurt to a blender or food processor (or a bowl if you prefer to hand whip); pour in the lemon juice, 1 tablespoon dry ranch seasoning, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Blend or whip until smooth and creamy, scraping down the sides as needed. If you like a bit of texture, pulse fewer times instead of fully smooth.
If the mixture is too thick, add 1 tablespoon milk or buttermilk at a time (up to 2 tablespoons) and pulse or stir until you reach the consistency you want.
Stir in the chopped fresh chives, dill and parsley (or the dried equivalents) and fold in the thinly sliced scallion if using; pulse just a couple of times so the herbs stay bright.
Taste and adjust seasonings: add more ranch mix, salt or pepper if needed, and a pinch of sugar or a tiny drizzle of honey if the lemon made it too sharp.
Chill at least 20 to 30 minutes for flavors to meld (overnight is even better). Give it a quick stir before serving, add an extra sprinkle of fresh herbs on top if you want.
Serve with crudites, chips or crackers, or use as a spread for wraps, sandwiches or a creamy salad topper. Store in the fridge in an airtight container for up to 4 to 5 days and stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.