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An overhead shot of the white bowl of whipped cottage cheese dip topped with fresh basil, sliced kalamatas, balsamic glaze, olive oil, salt, and red pepper flakes.

Whipped Cottage Cheese Dip

Chelsea Plummer | Mae's Menu
This Whipped Cottage Cheese Dip is light, creamy, and packed with bold Mediterranean-inspired flavor. Blended smooth with garlic, lemon zest, and a touch of cream cheese, then finished with fresh herbs, olives, and balsamic glaze, it’s the kind of high-protein dip that disappears fast—whether you’re snacking, hosting, or grazing straight from the fridge.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 110 kcal

Equipment

Ingredients
  

Whipped Cottage Cheese Dip

  • 1 ½ cups cottage cheese 4% or 2% fat
  • ¼ cup (2 oz) cream cheese softened to room temperature
  • 1 clove garlic
  • ¼ teaspoon fine sea salt plus more to taste
  • Fresh lemon zest from ½ large lemon
  • 2 tablespoons extra virgin olive oil

Herb and Olive Garnish

  • ½ cup sliced fresh basil
  • ⅓ cup sliced kalamata olives
  • 2-3 pinches flaky sea salt
  • ¼ - ½ teaspoon red pepper flakes or Calabrian chiles
  • 2 tablespoons balsamic glaze (not vinegar)
  • 1 tablespoon extra virgin olive oil

Instructions
 

  • Blend the cottage cheese, cream cheese, garlic, salt, and lemon zest in a food processor for 2 minutes, until smooth and creamy, stopping halfway to scrape down the sides of the bowl.
  • While the processor runs, drizzle in the 2 tablespoons of olive oil. Run for 10-15 more seconds or until light and whipped. If needed, blend in extra salt to taste.
  • Spread the whipped cottage cheese in a large shallow bowl or deep plate. Garnish with the fresh basil, kalamata olives, flaky sea salt, and red pepper flakes, and drizzle with balsamic glaze and the remaining 1 tablespoon of olive oil.
  • Enjoy immediately with crackers, pita chips, brioche toasts, and veggies, or cover tightly and refrigerate for up to 2 hours before serving.

Notes

Recipe Pro-Tips
  • Use room temperature cream cheese. Softened cream cheese blends seamlessly for the smoothest, most dippable texture. The cottage cheese can come to room temperature too, but it’s not essential.
  • Blend for a full two minutes. That extra time is what takes cottage cheese from curdy to light, airy, and whipped—so don’t stop early.
  • Drizzle in the olive oil slowly. Adding it gradually while blending helps the dip emulsify for a silky, cohesive consistency.
  • Season with salt to taste. Different brands of cottage cheese vary in saltiness, so taste after blending and adjust right before serving.
  • Adjust the toppings to your liking. Add more chili flakes for heat, extra balsamic glaze for sweetness, or swap the olives for sun-dried tomatoes or roasted red peppers.
  • Store smart for best freshness. The assembled dip keeps well covered in the fridge for 1–2 days, or up to 3–4 days if stored without the fresh basil, which can wilt and brown over time.
Storage Directions

Nutrition

Calories: 110kcalCarbohydrates: 2gProtein: 5gFat: 8.5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 270mgPotassium: 40mgFiber: 0.2gSugar: 1gVitamin A: 180IUVitamin C: 0.3mgCalcium: 31mgIron: 0.1mg
Keyword cottage cheese dip, cottage cheese dip recipe, high protein appetizers
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