Sure! Here’s your full blog post recipe for Cilantro Jalapeño Cottage Cheese Dip, written in a friendly, simple style with all your requested elements.
Spicy, fresh, and ultra-creamy.
✔️ 5 minutes to make | ✔️ Makes about 1 ½ cups | ✔️ Serves 4-6
Hey friend, let’s make this easy dip
If you love fresh, herby flavors with a little spicy kick, this dip is totally your thing.
I started making this one hot summer day when I had leftover cottage cheese, a wilting bunch of cilantro, and a jalapeño begging to be used.
One quick blitz in the blender and…WOW. Creamy, tangy, herby goodness that I now make on repeat.
It’s perfect for dipping veggies, tortilla chips, or spreading on a sandwich.
Bonus? Packed with protein and fresh flavors.
🍴 What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 1 fresh jalapeño, roughly chopped (remove seeds for less heat)
- ½ cup fresh cilantro leaves (packed)
- 1 clove garlic, peeled
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Optional: ¼ teaspoon ground cumin
- Optional for garnish: more cilantro, thin jalapeño slices, lime wedges
💡 Why I Love This Recipe
This recipe’s been my go-to for gatherings, meal prepping snacks, and let’s be honest… standing at the kitchen counter with a bag of tortilla chips. It’s super fast but tastes like something way fancier.
- Fresh herbs + creamy cheese = magic
- High-protein snack without tasting “healthy”
- Totally customizable for spice level
- Bright, cooling, and a little spicy – so refreshing
- Perfect for last-minute get-togethers
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese’s casein proteins blend smoothly to create a creamy base when whipped.
- Fresh cilantro and lime have volatile oils that release bright, citrusy, herby notes.
- Jalapeño adds capsaicin heat, balanced by the creamy, cooling dairy.
- Olive oil smooths the texture and rounds out the sharp lime.
- Garlic adds a little bite to balance the richness.
❌ Common Mistakes
- Using watery cottage cheese: Drain if your cottage cheese is extra liquidy, or your dip will be runny.
- Over-blending: Blend until smooth, but too long can make it too thin.
- Not tasting before serving: The spice level changes depending on your jalapeño! Adjust salt, lime, or spice as needed.
- Skipping the fresh lime juice: Bottled juice just doesn’t give the same fresh, zippy flavor.
🍽️ What to Serve With
- Crunchy tortilla chips
- Sliced cucumbers and bell peppers
- Pita chips or naan
- Slathered on a sandwich or wrap
- As a sauce for grilled chicken or fish
🔧 Tools You’ll Need
- Blender or food processor
- Measuring spoons and cups
- Small knife + cutting board
- Small spatula or spoon
- Citrus juicer (optional)
🔄 Substitutions & Variations
- Swap jalapeño for serrano (spicier) or poblano (milder)
- Try Greek yogurt or ricotta instead of cottage cheese for a different texture
- Add avocado for a creamier, thicker dip
- Stir in a pinch of smoked paprika for smoky flavor
- Make it dairy-free: try silken tofu (not as creamy, but works!)
⏱️ Make Ahead Tips
- Make up to 3 days ahead and store in an airtight container in the fridge.
- Stir before serving to freshen the texture.
🔪 Step-by-Step Instructions + Ultra-Close AI Image Prompts
Step 1: Prep Your Veggies
Roughly chop the jalapeño (remove seeds if you want it milder), peel your garlic, and juice your lime.
Step 2: Add Everything to the Blender
In your blender, add 1 cup cottage cheese, chopped jalapeño, fresh cilantro leaves, peeled garlic, lime juice, olive oil, kosher salt, and cumin if using.
Step 3: Blend Until Smooth
Blend on high for 30-45 seconds, stopping to scrape down the sides if needed. The dip should be smooth but still a little textured from the herbs.
Step 4: Taste and Adjust
Taste and adjust salt, lime, or spice to your liking. If it’s too thick, blend in a splash of water or olive oil.
Step 5: Garnish and Serve
Scoop into a serving bowl, swirl the top, and garnish with fresh cilantro leaves and sliced jalapeño. Serve with chips, veggies, or whatever you love.
🥶 Leftovers & Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving again.
- Not freezer-friendly (the texture changes too much).
🧾 Macros (per ¼ cup serving, approx.)
Calories: 80
Protein: 6g
Fat: 5g
Carbs: 3g
Fiber: <1g
Sugar: 2g
(Note: macros will vary based on the brand of cottage cheese and how much olive oil you add.)
❓ FAQ
Can I make this less spicy?
Yes! Just remove the jalapeño seeds and use half the pepper, or skip it and add a little green bell pepper for color.
Can I use fat-free cottage cheese?
You can, but it won’t be as creamy. I recommend low-fat or full-fat for the best texture.
What if I don’t like cilantro?
Try fresh basil, parsley, or a combo of both for a different but still herby flavor.
Do I need a blender?
A food processor works great. You could also try an immersion blender.
How long does it last?
Up to 3 days in the fridge. Stir before serving.
💬 Wrap Up
I hope this fresh, spicy dip becomes one of your go-tos like it is for me. It’s ridiculously easy and tastes like summer in a bowl. If you try it, I’d love to hear how it turned out—drop a comment below and let me know if you made any fun twists on it!
Happy blending! 🌿🌶️