This might be the easiest high-protein dip youâll ever make. Itâs creamy, smoky, and packed with flavorâperfect with crackers, veggie sticks, or straight off the spoon.
Just roast a red bell pepper, then blend it with cottage cheese, smoked paprika, garlic, and a pinch of seasoning. Thatâs itâquick, simple, and seriously satisfying.
Makes: 4 snack-size servings
Time: 25 minutes (10 min prep, 15 min cook)
Calories: 90 per serving
Protein: 6g per serving
Why I Love This Recipe
This is one of those go-to recipes I make when I want something quick, healthy, and satisfying. It feels a bit fancy, but itâs honestly just a few ingredients blended together.
I started making it when I had leftover cottage cheese after making lasagnaânow I roast a pepper just to make this dip.
- You only need a few ingredients
- Takes 25 minutes start to finish
- Great way to get extra protein
- Works as a dip, spread, or sauce
- Easy to customize with herbs or heat
What You’ll Need
- 1 cup cottage cheese (full fat or low fat)
- 1 medium red bell pepper
- 1 garlic clove
- 1 tsp smoked paprika
- 1 tbsp olive oil (for drizzling on the pepper)
- Πtsp salt
- Black pepper to taste
Pro Tips
- Let the pepper cool completely before peeling for easier skin removal
- Blending for a full minute gives a super smooth texture
- If you want extra smoky flavor, add a pinch more smoked paprika at the end
- Chill it for 30 minutes before serving to deepen the flavor
- Donât skip the olive oil drizzleâit helps the pepper roast and adds richness
Tools You’ll Need
- Blender or food processor
- Knife
- Cutting board
- Baking sheet or air fryer
- Small serving bowl
- Spoon or spatula
Substitutions & Variations
- Use jarred roasted red peppers if youâre short on time
- Try roasted garlic for a milder flavor
- Add crushed chili flakes or cayenne for a spicy version
- Swap paprika for cumin if you want an earthier taste
- Use Greek yogurt instead of cottage cheese for a tangy twist
Make Ahead Tips
This dip can be made up to 3 days in advance. Store it in an airtight container in the fridge. The flavor actually gets better after a few hours!
How to Make Roasted Red Pepper & Cottage Cheese Dip
Step 1: Roast the Red Pepper
Drizzle 1 tbsp olive oil over 1 medium red bell pepper. Roast in the air fryer at 400°F (200°C) for 15â18 minutes, or in the oven for 20â25 minutes, until the skin is blistered and slightly charred. Turn halfway through.
Step 2: Let It Cool and Peel
Let the roasted red pepper cool for 5 minutes. Then peel off the skin, remove the stem and scrape out the seeds. Tear the pepper into strips.
Step 3: Blend Everything
Add the roasted red pepper strips, 1 cup cottage cheese, 1 garlic clove (peeled), 1 tsp smoked paprika, Πtsp salt, and a pinch of black pepper to a blender or food processor. Blend for 1 minute until smooth and creamy.
Step 4: Add Toppings
Spoon the dip into a round serving bowl. Sprinkle with extra smoked paprika, chopped chives, and optional diced red pepper.
Step 5: Plate and Finish
Serve with chips and veggies.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again. Not freezer-friendlyâit changes the texture.
Why This Recipe Works (Quick Science)
- Cottage cheese blends into a creamy, protein-rich base
- Roasting the pepper caramelizes its natural sugars and softens it
- Smoked paprika brings warmth and depth
- Blending emulsifies everything into a smooth dip without added cream
Common Mistakes
- Undercooking the pepper: You want it blistered and soft
- Not peeling the skin: The dip wonât be smooth if you skip this
- Over-blending: More than a minute can make it gummy
- Using too much garlic: Itâs rawâ1 clove is plenty unless you roast it
What to Serve With
- Carrot or cucumber sticks
- Whole grain crackers
- Pita bread or naan
- Sandwiches or wraps (use it like a spread!)
- Grilled chicken or roasted veggie bowls
FAQ
Can I use jarred roasted red peppers?
Yes! About œ cup drained works great.
Is it okay to use low-fat cottage cheese?
Totally. It’ll still taste creamy, just a little less rich.
What if I donât have smoked paprika?
Try regular paprika or a dash of cumin for something different.
Can I make it spicy?
Yepâadd red chili flakes or a small piece of jalapeño when blending.
Final Thoughts
This cottage cheese and roasted red pepper dip is one of those recipes that just works. Itâs fast, flavorful, and flexible. Whether you’re dipping, spreading, or just scooping it up with a spoon, itâs a super satisfying way to boost your protein with minimal effort.
If you give this one a try, leave a comment below and let me know how it wentâor share your own twist on it!