I TURNED COTTAGE CHEESE INTO 3 HIGH-PROTEIN DIPS PERFECT FOR SPRING

In the world of high-protein hacks and swaps, cottage cheese is the gift that just keeps on giving. One of my favorite ways to use cottage cheese is to turn it into creamy, luscious dips that are oh-so-cravable, easy to prep ahead, and just as good (if not better!) than their sour cream and mayo counterparts. With just two pantry staples—honey and salt—you can turn a tub of cottage cheese into a versatile base ready for endless sweet and savory dips.

Note that 16 oz. of cream cheese make one variation—triple to make all three, or divide the toppings ratios for three smaller servings.

I tried three of our favorite flavor combos, including one inspired by our ultra-viral Marry Me recipes. Using a store-bought tapenade, I turned another cottage cheese base into a briny, olive-lovers' dream that’s perfect for last-minute guests. Finally, I transformed the last into a late-night sweet treat with the help of store-bought blueberry preserves.

Blender or food processor?

For a silky dip, I recommend blending the cottage cheese, though a food processor will work. Using a blender takes a little more effort. You’ll need to scrape down the sides periodically while blending, and removing the dip from the blender is a bit more challenging compared to a food processor. But trust me, the textural difference between smooth blended cottage cheese and gritty food-processed cottage cheese is worth the time. Alternatively, you can also use an immersion blender.

Storage & make ahead:

Make a few cottage cheese dips at the start of the week, store them in the refrigerator in an airtight container, and snack on them for up to 5 days. Hosting a party? Triple the base recipe and add the mix-ins before serving for a high-protein dip trio.

Made this recipe? Rate and review it below!

Yields: 4-6 servings

Prep Time: 5 minutes

Total Time: 10 minutes

Ingredients

Whipped Cottage Cheese Base

• 16 oz.

  cottage cheese

• 1 tsp.

  honey

• 1/2 tsp.

  kosher salt

Marry Me

• 1/2 c.

  sun-dried tomatoes, coarsely chopped, divided, plus 1 Tbsp. tomato oil

• 1 tbsp.

  finely grated Parmesan

• 1 tbsp.

  thinly sliced fresh basil leaves

• 1/4 tsp.

  crushed red pepper flakes

• 1/4 tsp.

  freshly ground black pepper

• Crackers or toasted bread, for serving

Olive Tapenade

• 5 tbsp.

  store-bought tapenade, divided

• 1 tbsp.

  coarsely chopped fresh parsley (optional)

• 1/4 tsp.

  za’atar

• 1 tbsp.

  extra-virgin olive oil

• Crackers or toasted bread, for serving

Lemon Blueberry

• 1/4 c.

  blueberry preserves

• 1 tsp.

  fresh lemon juice

• 1/4 tsp.

  kosher salt

• Zest of 1/2 lemon

• Graham crackers, for serving

Directions

Whipped Cottage Cheese Base

1. Using a fine-mesh sieve or cheesecloth, drain cottage cheese to remove any excess liquid.
2. In a blender (preferred) or food processor, process cottage cheese, honey, and salt until very smooth, 60 to 90 seconds.

Marry Me

1. Transfer cottage cheese base to a serving bowl. Add 1/4 cup chopped sun-dried tomatoes and stir to combine. Top with Parmesan, basil, red pepper flakes, black pepper, and remaining 1/4 chopped sun-dried tomatoes.
2. Drizzle with tomato oil. Serve with crackers alongside.

Olive Tapenade

1. Transfer cottage cheese base to a serving bowl. Add 2 Tbsp. tapenade and stir to combine. Top with parsley (if using), za’atar, and remaining 3 Tbsp. tapenade.
2. Drizzle with oil. Serve with crackers alongside.

Lemon Blueberry

1. In a small bowl, combine preserves, lemon juice, and salt. Transfer half of blueberry mixture (about 2 Tbsp.) to a serving bowl and fold in cottage cheese base just to combine; do not mix completely.
2. Top with lemon zest and remaining blueberry mixture. Serve with graham crackers alongside.

2026-04-20T12:32:47Z