Quick & Easy Green Goddess Cottage Cheese Dip
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.
Servings: 8 servings
Calories: 83kcal
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
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.
Nutrition
Calories: 83kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 179mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.2mg
