Herby Cottage Cheese Dip

By Yossy Arefi

Published Nov. 12, 2024

Herby Cottage Cheese Dip
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
30 minutes, plus 45 minutes’ cooling and chilling
Prep Time
15 minutes
Cook Time
15 minutes, plus 45 minutes’ cooling and chilling
Rating
4(555)
Comments
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Cottage cheese provides a rich and creamy base for this herb-packed dip that makes a perfect appetizer, snack or light lunch along with crudités and bread or crackers. A handful of browned onions give the dip a depth of flavor more impressive than the work it took to achieve it. Salt levels vary quite a bit from brand to brand of cottage cheese, so make sure to taste as you go and adjust the salt and pepper to your liking.

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Ingredients

Yield:10 servings (2½ cups)
  • 2tablespoons olive oil
  • 1cup chopped yellow onion (about 1 small onion)
  • Salt and black pepper
  • 1pint full-fat cottage cheese
  • ⅓cup roughly chopped fresh basil
  • ⅓cup roughly chopped fresh parsley
  • ¼cup thinly sliced chives or scallions, plus more for garnishing
  • 2tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • Chips, crackers, bread or crisp veggies, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

74 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a medium skillet over medium heat. Add the olive oil and onion, and sprinkle with salt. Cook the onion, stirring occasionally, until golden brown, 7 to 10 minutes. Transfer to a bowl and cool to room temperature, about 15 minutes.

  2. Step 2

    Add the cooled onions, cottage cheese, basil, parsley, chives and lemon juice to a food processor or blender. Blend until smooth, about 3 minutes, scraping down the sides as necessary. Taste and season with salt and pepper as desired.

  3. Step 3

    Cover and chill in the refrigerator for at least 30 minutes before serving topped with a sprinkle of chives and a few cracks of black pepper. Serve with chips, crackers, bread or crisp veggies.

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Ratings

4 out of 5
555 user ratings
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Comments

Marie

This is the recipe for Special Dip!! My mom whipped this up one Thanksgiving, and it became a tradition in our house. This was many years ago, and she has passed on. None of us knew the recipe, but here it is. I'm sharing it with all five of my siblings!

Michelle O

Wanted this to have a bit more of a kick, so added a dash of white vinegar along with the lemon juice. Came out a little more ranch-y. All hail cottage cheese.

MRX

Just coming here to say that if you have leftover dip (this recipe makes a very generous amount), a dollop of this mixed into eggs make a quick and delicious herbed egg scramble!

Maggie

Okay this has the potential to be top notch but it was just a bit too oniony for me. Next time will probably leave out the cooked yellow onion and use chives or scallions only. My 3yr old ate it up so she clearly was unbothered!

Jess

added jalapeno to add a bit of spice, really like the bite (I sauteed it with the onion) added garlic powder (would have added minced garlic but didn't have any fresh) I didn't have a food processor so I used a blender, had to add a bit of EVOO to get it to blend nicely this is my first time trying cottage cheese, the blenk d really helps with the texture but this seems like a great snack dip to munch on through this week with some carrots and chips

Alan G

What did I do wrong? I followed the recipe to a T and ended up with green soup. 3 minutes in the blender seemed a bit much. Even after hours of refrigeration, the dip is quite thin. Love the flavor but I can't serve it....it would be a mess.

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