Creamy Cottage Cheese Ranch Dip
Nutrition Snapshot
I’ll be honest with you, if I’m going to snack on raw veggies, I need a dip. Like, a good one. Something creamy, flavorful, and ideally packed with protein. That’s how this ranch cottage cheese dip came to be. I started blending cottage cheese into dips as a way to make snacks more satisfying, and now I’m hooked.
I’ve never loved those store bought ranch packets. They’re convenient, sure, but I always felt like I could do better. So I started making my own blend with simple dried herbs and spices, and honestly? It’s way better and I actually know what’s in it.
Back when I owned my gym and ran my meal prep business, the women I worked with constantly asked for high protein snack ideas that didn’t involve another scoop of protein powder. Dips like this were one of my favorite suggestions. You get around 12–14 grams of protein in just a half cup, and it’s such an easy way to make veggies feel like a real snack.
If you’re loving the idea of high-protein dips and snacks, you should definitely check out my Cottage Cheese Blueberry Cheesecake Jars or this Cottage Cheese Chocolate Pudding, both are easy, delicious, and full of protein.
How to make ranch dip with cottage cheese
Get our all your ingredients. Add cottage cheese and apple cider vinegar to a food processor and blend until completely smooth. Add dried herbs and pulse to combine. Don’t overmix or it will turn green! Serve immediately or store in the fridge for 30 minutes – overnight for the flavors to meld together.
Tips for Making the BEST Cottage Cheese Ranch Dip
- Blend first, season second. Always blend the cottage cheese until it’s completely smooth before adding the herbs and spices. Otherwise, you’ll end up with a green dip, not the worst thing, but probably not what you’re going for. The flavor stays the same, but the color definitely changes!
- Use full-fat cottage cheese for best texture. I’m a big fan of 4% cottage cheese in this recipe. It makes the dip creamier and gives it a little more richness. That said, fat-free works just fine if that’s what you have, just expect a slightly thinner texture and tangier flavor.
- Want it thinner? Add a splash of water or milk (about 1–2 tablespoons at a time) to turn this dip into a pourable ranch-style dressing. Perfect for salads or drizzling over a grain bowl.
- Let it chill. If you have the time, let the dip sit in the fridge for 20–30 minutes before serving. This gives the dried herbs time to rehydrate and lets all the flavors meld together even more.
- Make it your own. Taste and adjust the salt, garlic powder, or dill depending on what you love most in your ranch. Everyone’s idea of “perfect ranch” is a little different, so don’t be afraid to tweak it.
Flavor Variations
- Spicy: Stir in red pepper flakes, diced jalapeños, or a swirl of sriracha to give your ranch dip a kick.
- Southwest: Add 1 tablespoon of taco seasoning for a Tex-Mex inspired twist. This one’s especially good with bell pepper strips or tortilla chips.
- Cajun: Mix in 1 teaspoon of Cajun seasoning for a smoky, peppery dip with a little heat.
- Cilantro Lime Ranch: Swap the apple cider vinegar for lime juice and add ¼ cup of chopped fresh cilantro for a bright, herby flavor.
- Buffalo Ranch: Add 1–2 tablespoons of buffalo sauce (or your favorite hot wing sauce) for a bold, tangy variation that pairs perfectly with celery sticks.
- Smoky Paprika: Stir in ½ teaspoon smoked paprika for a deeper, savory flavor—this is a great one for fall veggie trays.
Ways to serve
- Veggies, crackers, chips, or pretzels: The classics never fail—this dip is perfect for snacking.
- Dip for chicken nuggets, fries or pizza (if you know you know): Skip the ketchup and go ranch-style for something creamier and more satisfying.
- Spread on a sandwich or wrap: Use it like mayo to add extra flavor and protein to any sandwich.
- Base for chicken or tuna salad: Just stir in shredded chicken or canned tuna for an instant high-protein meal.
- Topping for baked potatoes or roasted veggies: A dollop of ranch dip adds richness and flavor—especially great with broccoli or cauliflower.
- Burger or grain bowl sauce: Spoon it over your favorite bowl with rice, greens, and protein—or slather it on a burger bun.
Ranch Cottage Cheese Dip (Ready in 5 Minutes)
Recommended Equipment
- Food processor Or blender or immersion blender
Ingredients
- 16 oz cottage cheese, full fat is best
- 1 tablespoon apple cider vinegar
- 1.5 tablespoons dried chives
- 2 teaspoons dried onion , or onion powder
- 1.5 teaspoons garlic powder
- 1.5 teaspoons dried parsley
- 1.5 teaspoons salt
- 1 teaspoon dried dill
Instructions
- In a food processor, high speed blender or using an immersion blender, blend together the cottage cheese and apple cider vinegar until smooth.16 oz cottage cheese | 1 tablespoon apple cider vinegar
- Add the herbs and salt and pulse to combine (if you overmix the dip will turn green).1.5 tablespoons dried chives | 2 teaspoons dried onion | 1.5 teaspoons garlic powder | 1.5 teaspoons dried parsley | 1.5 teaspoons salt | 1 teaspoon dried dill
- Serve immediately or allow to rest in the fridge for a few hours (the flavors will continue to intensify).
Notes
- Wait to add the herbs until after blending the cottage cheese smooth or the dip will turn green.
- You don’t have to blend this if you don’t mind the texture of cottage cheese, but for a true ranch feeling, blend the cottage cheese first.
- Thin it out with milk or water (1-2 tablespoons at a time) to make it more of a dressing.
- If you want to use fresh herbs, use about 3x the amount listed, and chop them finely before blending in.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Common questions
Does this have to be blended?
No. If you don’t mind the texture of cottage cheese, this dip is still delicious unblended. On lazy days, I’ll just stir the spices and vinegar straight into the cottage cheese carton and snack away, no food processor cleanup required.
Can I make this without cottage cheese?
You can substitute full-fat Greek yogurt if needed. Just note that yogurt has a tangier flavor, so you may want to cut back slightly on the apple cider vinegar and adjust to taste.
Can I use fresh herbs instead of dried?
Yes! If you have fresh herbs on hand, go for it. You’ll want to use about 3x the amount of fresh herbs as dried. Just chop them finely so they blend well into the dip.
How long does this store in the fridge?
This dip keeps well for up to 5 days in an airtight container in the fridge, but honestly, it never lasts that long in my house!
