Save The first time I made this dip, I was halfway through cleaning out the fridge after a long week and just threw everything into the food processor without measuring. What came out was so shockingly creamy that I started making it deliberately instead of accidentally.
I brought a bowl to a friends backyard party last summer, and people kept circling back to the dip table, genuinely confused about what made it so good. The cottage cheese was my little secret until someone finally asked for the recipe and I had to come clean.
Ingredients
- 1 large ripe avocado: Give it a gentle squeeze if it yields slightly its ready, if it feels rock hard leave it on the counter for another day
- 1 cup cottage cheese: Full fat creates the silkiest texture but small curd works better than whipped which can get oddly gummy
- 2 tablespoons fresh lemon juice: This stops the avocado from browning and cuts through the richness with brightness
- 1 small garlic clove: Mince it finely so you do not hit any harsh raw chunks while dipping
- 2 tablespoons fresh chives: Their mild onion flavor plays so nicely with the creamy base
- 1/4 teaspoon ground black pepper: Freshly cracked makes a noticeable difference here
- 1/4 teaspoon sea salt: Start here and add more depending on how salty your cottage cheese is
Instructions
- Blend the base:
- Combine the avocado cottage cheese lemon juice and garlic in your food processor and blend until completely smooth scraping down the sides once or twice to catch any stubborn chunks.
- Add the herbs and season:
- Toss in the chives black pepper and salt then pulse just a few times until everything is incorporated but still has some tiny green flecks visible.
- Taste and adjust:
- Grab a spoon and give it a try adding more lemon juice if it needs brightness or another pinch of salt if it falls flat.
- Finish with options:
- For some heat blend in red pepper flakes or drizzle in olive oil for extra richness then scoop it into your serving bowl.
Save This has become my go to when I need something that looks impressive but took almost no effort. The way people react when I tell them whats in it never gets old.
Serving Ideas That Work
I have found that sturdy vegetables like bell peppers cucumber rounds and carrot sticks hold up best without snapping. Radishes add a nice peppery bite that cuts through the creaminess.
Make It Your Way
Sometimes I swap in fresh basil instead of chives or add a handful of fresh cilantro for a completely different vibe. A teaspoon of Everything Bagel seasoning stirred in at the end takes it in an entirely different direction.
Batch Prep and Storage
This dip keeps beautifully in the refrigerator for about two days though the vibrant green will gradually darken. The texture stays remarkably smooth and it actually tastes even better after the flavors have had a few hours to meld together.
- Double the recipe and keep one batch for yourself
- Use mini food processors if you are making just one serving
- Let it come to room temperature for 10 minutes before serving
Save Sometimes the simplest recipes become the ones you make on repeat forever. This dip lives permanently in my rotation now and I have a feeling it will in yours too.
Recipe FAQ Section
- → What is the best way to achieve a smooth texture?
Using a food processor or blender helps combine avocado and cottage cheese into a creamy, smooth consistency.
- → Can I adjust the spiciness level?
Yes, adding crushed red pepper flakes in small amounts allows control over the heat intensity.
- → How should I store the blend to keep it fresh?
Store in an airtight container, pressing plastic wrap directly on the surface to prevent browning, and refrigerate for up to two days.
- → Are there dairy-free options available?
A plant-based cottage cheese substitute can be used to make a vegan-friendly version.
- → Which dishes pair well with this creamy blend?
It pairs beautifully with fresh vegetables, whole grain crackers, and can also be used as a sandwich spread.