Whipped Cottage Cheese
Updated Feb 23, 2026
Creamy Whipped Cottage Cheese with garlic and herbs. A simple high-protein dip for vegetables, toast, or spreading.
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Whipped cottage cheese is soo good!
I always have a tub of cottage cheese in the fridge, but I don’t always feel like eating it straight out of the container. Whipped cottage cheese completely changes it. It goes from lumpy and kind of plain to smooth and spreadable in about two minutes.
I blend it with olive oil, garlic, fresh dill, chives, and a little lemon juice. Whipped cottage cheese tastes more like a dip than a “healthy snack.” The texture turns creamy and light, almost like a savory yogurt spread. I usually scoop it into a bowl and serve it with cut vegetables, but it’s also good on toast or as a base under roasted veggies.
Happy Cooking!
– Yumna
Whipped Cottage Cheese Ingredients
- Cottage Cheese: Go for full-fat or whole-milk cottage cheese, if you can. It’ll have a creamier, more airy texture when whipped!
- Olive Oil: I love the taste of olive oil, but any neutral-tasting oil you like will work here.
- Garlic: You’ll just need one clove!
- Herbs: I always use fresh dill and chives for this whipped cottage cheese. The fresh herbs make a huge difference!
- Lemon Juice: Use fresh lemon juice (rather than bottled), if possible!
- Salt: Any go-to cooking salt will work.
- Fresh Vegetables: For serving! I like to use carrots, cucumbers, bell peppers, and cherry tomatoes, but the choice is yours! Any crudité will be delicious.
How to Make Whipped Cottage Cheese
Whipped Cottage Cheese Recipe
Ingredients
Instructions
- In the bowl of a food processor, place the cottage cheese, olive oil, garlic, dill, chives, lemon juice and salt. Blend until the mixture becomes creamy and smooth, about 2 minutes.
- Serve in a bowl along with fresh cut vegetables.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Opt for fresh herbs: Fresh dill and chives add so much depth to this dip, so try not to skip them. And if you are using dried herbs, remember that they’re stronger, so use them sparingly.
- Let your cottage cheese rest: After blending, I like to let my dip rest for a few hours in the fridge to help all the flavors to meld together!
- Blend until smooth: The secret to a perfectly creamy dip is to blend until completely smooth. No one wants a chunky dip!
Serving Ideas
- Plate with crudité. My favorite way to eat this dip is with fresh-cut raw veggies like carrot sticks, bell peppers, and celery, but anything you have in the fridge will do!
- Make a mezze board. This dip is such a nice addition to my typical mezze board with hummus, Baba Ghanoush, tabbouleh, and crudite!
- Serve with bread. Like any good dip, this whipped cottage cheese tastes so good with homemade pita bread, naan, or even fresh-baked pita chips.
FAQs
If your whipped cottage cheese is runny, it might be because there was too much liquid in the cottage cheese to begin with. You can try straining the cottage cheese before blending to remove excess whey! You may also have over-processed your dip in the food processor, which can sometimes release more liquid. If this happens, try adding some more cottage cheese and blending briefly again, just enough to incorporate and thicken the mixture.
Comments
Wow, so good! Best of all, my 5 year old gave it 2 thumbs up!! Thank you!
Aww, thank you so much!! So happy you both liked it!
This was delicious. The only thing I will change the next time is to put the garlic in the microwave for about 7 seconds to settle down some of the allicin so it’s not so bitter, but otherwise the herb ratio was delicious.
Thank you so much! You can also cut the garlic in half and remove the sprout in the middle and that will take out the spice. That’s what we do for Toum and it works great.