Save to Pinterest I discovered this dip entirely by accident one afternoon when I had a ripe avocado and a container of cottage cheese staring at me from the fridge. Usually I'd make guacamole, but something made me wonder what would happen if I blended them together. The result was so creamy and unexpectedly luxurious that I've been making it ever since—it's become my secret weapon when I need something that tastes indulgent but actually has real protein.
I brought this to a potluck last spring and watched people go back for second and third helpings, asking what made it so good. When I mentioned the cottage cheese, they looked skeptical until they tasted it—then suddenly everyone wanted the recipe. It's one of those dishes that proves fancy doesn't require fancy ingredients.
Ingredients
- Ripe avocado: The foundation of everything here; you want one that yields slightly when you squeeze it, not rock hard and not dark brown and mushy.
- Full-fat cottage cheese: This is where the magic lives—it adds creaminess and protein without making the dip grainy or thin.
- Fresh lemon juice: More than just flavor, it prevents the avocado from browning and brightens everything else.
- Garlic clove: Just one small one, minced fine; too much and you'll overpower the delicate avocado.
- Fresh chives: A gentle allium flavor that doesn't compete, just enhances; dried chives won't give you the same fresh edge.
- Black pepper and sea salt: Season to taste because cottage cheese varies in saltiness depending on the brand.
- Red pepper flakes (optional): A pinch transforms this from creamy to craveable if you like a little heat.
- Extra virgin olive oil (optional): Swirl it in if you want to push the richness even further.
Instructions
- Combine the base:
- Put the avocado, cottage cheese, lemon juice, and garlic into your food processor. You'll notice the cottage cheese is bumpy at first, but that's exactly what the blending will fix.
- Blend until silky:
- Blend these four things until you can't see any lumps and the whole mixture looks like velvet. You'll probably need to scrape down the sides once or twice—that's normal and important.
- Add the finishing touches:
- Pulse in the chives, black pepper, and salt; you don't want to fully blend these in because you want little flecks of green throughout. Stop as soon as you see them distributed.
- Taste and adjust:
- This is the moment to be honest with yourself about salt and lemon. A squeeze of extra lemon juice or a pinch more salt can wake everything up.
- Add optional elements:
- If you're going for heat, blend in the red pepper flakes until evenly dispersed. For richness, drizzle in the olive oil while blending for just a few seconds.
- Transfer and serve:
- Scoop it into a serving bowl and top with a sprinkle of chives or a thin drizzle of olive oil if it makes you happy. Serve immediately while it's at its most lively.
Save to Pinterest I learned the hard way that this dip is best consumed within a day of making it, not because it goes bad but because it's just never quite as vibrant or creamy after sitting overnight. It's worth making fresh when you need it.
Make It Your Own
The beauty of this dip is that it's a canvas. I've added everything from fresh cilantro to a touch of lime instead of lemon, roasted red peppers for sweetness, or even a tiny pinch of cumin for earthiness. Your refrigerator already has what you need to make this dip uniquely yours.
Perfect Pairings and Timing
This dip shines with crisp vegetables—snap peas, bell peppers, cucumber slices—or whole grain crackers for something with actual texture. I've also used it as a spread on turkey sandwiches or spooned it onto roasted sweet potato rounds. It's equally good at a casual weeknight gathering or dressed up slightly with a sprinkle of pomegranate seeds or microgreens if you're feeling fancy.
Storage and Smart Preparation
Keep this in an airtight container in the coldest part of your refrigerator, and it'll stay fresh for about two days. For longer storage, freeze it in portions in small containers, though the texture becomes a bit softer when thawed. I like to make this dip fresh, but knowing it keeps at least through the next day takes the pressure off if you're meal prepping for the week ahead.
- Use a food processor rather than a blender if you have one, since blenders sometimes leave lumps of cottage cheese behind.
- Let the dip sit for 15 minutes before serving so the flavors have time to get to know each other.
- If it seems too thick, thin it with a tablespoon of milk or a splash of lemon juice rather than adding more cottage cheese.
Save to Pinterest There's something wonderfully straightforward about a dip this simple that tastes this good. It reminds you that cooking doesn't need to be complicated to feel special.
Frequently Asked Questions
- → Can I substitute the cottage cheese for a vegan option?
Yes, plant-based alternatives like almond or cashew-based creamers can replace cottage cheese for a vegan-friendly version.
- → What is the best way to achieve a smooth texture?
Using a food processor or blender and blending thoroughly ensures a creamy, lump-free consistency.
- → How can I adjust the dip’s spice level?
Add crushed red pepper flakes gradually during blending to reach your desired heat intensity.
- → What vegetables pair well with this blend?
Fresh options like cucumber slices, carrot sticks, bell pepper strips, and celery complement its creamy texture wonderfully.
- → How should I store the blend to maintain freshness?
Keep refrigerated in an airtight container and press plastic wrap directly onto the surface to prevent browning, best used within 2 days.