This Green Goddess Dip is a creamy, herb-packed dip made with cottage cheese, fresh basil, dill, parsley, and chives. Bright, flavorful, and high in protein, this dip is perfect with rainbow veggies, chips, or as a sandwich spread.
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Why You’ll Love This Recipe
- Protein-rich and low-carb
- Uses fresh herbs from your garden
- Smooth and creamy with a vibrant green speckled finish
- Quick and easy with the food processor doing most of the work
Ingredients
| Ingredient | Why It Matters |
|---|---|
| Cottage Cheese | Creates a high-protein, creamy base for the dip |
| Mayonnaise | Adds smoothness and a touch of classic Green Goddess richness |
| Garlic | Enhances flavor with aromatic sharpness |
| Olive Oil | Helps emulsify the dip and enrich mouthfeel |
| Lemon Juice | Brightens the dip and balances the creaminess |
| Basil | Delivers signature herbaceous Green Goddess flavor and color |
| Parsley | Adds freshness and vibrant green color |
| Chives | Contributes a subtle onion-like note |
| Dill | Offers tangy depth and complements the creamy base |
Step-by-Step Instructions
Step 1: Blend the Base
Add the cottage cheese, mayonnaise, lemon juice, olive oil, garlic, salt, and pepper to a food processor. Pulse 10 times to break up curds and scrape down the sides. Process for an additional 20 seconds until smooth and creamy.
Step 2: Add the Herbs
Add torn basil, chopped parsley, chives, and dill to the smooth base. Pulse five times. Scrape the sides and pulse five more times until the dip is speckled with green and evenly blended.
Step 3: Chill and Serve
Transfer to a container. Cover and refrigerate for at least 30 minutes to let the flavors blend.
This Green Goddess Cottage Cheese Dip is simple, fresh, and full of flavor. It’s a great way to use extra herbs from your garden. The texture is smooth and creamy, and the herbs add a burst of color and taste.
Serve it with colorful veggies, in wraps, or as a dip for chips or crackers. It comes together quickly and works for any occasion. Yum!
Frequently Asked Questions
Large curd cottage cheese can be used as a substitute for small curd cottage cheese. However, the texture may not be as smooth. You may need extra blending time.
Mayonnaise adds richness to this dip. However, the dip still works without mayonnaise. Consider substituting avocado, which adds creaminess and color.
Fresh herbs are best for flavor and color, so I would not recommend using dried basil, dried parsley, or dried chives. However, you could substitute one teaspoon dried dill for the fresh.
You can substitute low-fat cottage cheese for 4% cottage cheese. However, the dip will not be quite as rich or creamy. Consider adding additional mayonnaise to boost the richness and creaminess.
Recipe Tips and Serving Suggestions
- Use 4% small curd cottage cheese for the smoothest texture.
- To avoid discoloration, tear the basil rather than cutting it with a knife. The reason is that a knife bruises the tender basil leaves.
- Blend the dip in two stages: first, to create a smooth and creamy texture for the cottage cheese mixture, and then add the herbs to maintain some structure.
- Pulse the herbs instead of blending to maintain a vibrant, speckled finish.
- Scraping the bowl between pulses is key to ensure proper consistency.
- Rainbow crudités are a striking contrast to the speckled green dip. Consider using grape tomatoes, red/yellow bell peppers, carrots, cucumber, and purple cabbage.
- Turn the dip into a delicious salad dressing by thinning it with water.
Other Delicious Recipes with Cottage Cheese
Cottage Cheese can be used in a number of recipes as a substitute for cream cheese, heavy cream, and/or sour cream. Here are some of my favorites.
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Recipe
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Quick & Easy Green Goddess Cottage Cheese Dip
Equipment
- Food Processor with steel blade (See Tip 1)
Ingredients
- 1 cup (8 ounces, 227 grams) 4% small curd cottage cheese (See Tips 2 and 3)
- 2 Tablespoons (1 ounce 28 grams) mayonnaise (See Tip 3)
- 1 medium garlic clove, minced
- 2 Tablespoons (1 ounce, 28 grams) extra-virgin olive oil
- 2 Tablespoons (1 ounce, 28 grams) fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (0.35 ounces, 10 grams) fresh basil leaves lightly packed, torn (See Tip 4)
- ¼ cup (0.17 ounces, 5 grams) fresh Italian parsley leaves lightly packed, roughly chopped (See Tip 5)
- ¼ cup (0.35 ounces, 10 grams) fresh, roughly chopped chives lightly packed
- 1 Tablespoon (0.04 ounces, 1 gram) chopped fresh dill
Instructions
- Add the cottage cheese, mayonnaise, lemon juice, olive oil, garlic, salt, and pepper to a food processor. Pulse 10 times to break up the curds; scrape down the sides. Process for an additional 20 seconds or until smooth and creamy. Scrape down the sides.
- Add the basil, parsley, chives, and dill. Pulse five times; scrape down the sides. Pulse five more times until the dip is speckled with herbs and evenly blended.
- Transfer to a container; cover and refrigerate for at least 30 minutes.
- Serve with assorted crudités, crackers or chips.
- Yield: 8 servings (1 ½ cups) (See Tip 6)
Video
Tips/Notes
- I’ve tried making this dip in my blender. Due to the thickness of the ingredients, the blender didn’t work very well. I recommend using a food processor instead.
- The 4% small curd cottage cheese maximizes the creaminess and richness of this dip. If you use large curd cottage cheese, you will likely need to process it for a longer time to break up the curds.
- If you use low-fat cottage cheese, consider adding a total of four tablespoons of mayonnaise for extra creaminess.
- The tender basil leaves bruise easily, resulting in discoloration, especially if cut with a knife. Tearing the leaves minimizes the bruising.
- Italian parsley is sometimes referred to as flat-leaf parsley.
- If covered and refrigerated, the dip should last for three days.
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