If you love bold, spicy flavors but also creamy, comforting textures, this one’s going to be your new go-to.
This Creamy Harissa Cottage Cheese Sauce has the deep, smoky heat of North African harissa blended with the tangy, mild creaminess of cottage cheese.
It’s quick, ridiculously easy, and tastes amazing on just about anything—grilled veggies, chicken, pasta, grain bowls, you name it.
Why I Love This Recipe
This sauce reminds me of a little street café in Marrakech where they served everything with harissa—eggs, couscous, grilled meats. I came home and wanted that punchy, smoky heat on my weeknight meals, but also something creamy and cooling. That’s when cottage cheese became my secret weapon.
- It’s ready in under 10 minutes.
- It’s packed with protein thanks to cottage cheese.
- The harissa gives it deep, complex flavor without a complicated spice list.
- It’s versatile—you can use it hot or cold.
- It keeps well for days in the fridge.
Servings: 6
Cook Time: 8 minutes
Macros (per serving):
Calories: 80
Protein: 7g
Carbs: 3g
Fat: 5g
Why This Recipe Works (Quick Science)
Harissa paste is oil-based, so it blends beautifully into the cottage cheese once pureed. The fats in the olive oil help carry the spice flavor across your taste buds, making it taste richer and more intense. The cottage cheese brings both protein and lactic tang, which balances the heat and rounds out the flavor.
Common Mistakes
- Using low-quality harissa: The flavor will be flat—choose a brand with real depth and smokiness.
- Not blending long enough: You want it silky smooth, so keep blending until there are no curds left.
- Adding too much harissa at once: It’s potent—start small, taste, then add more.
What to Serve With
- Drizzled over roasted sweet potatoes
- As a sauce for grilled chicken or shrimp
- Tossed with pasta or gnocchi
- Spread on flatbread or pita with grilled veggies
- As a dipping sauce for crispy roasted cauliflower
What You’ll Need
- 1 cup (240g) full-fat cottage cheese
- 2 tablespoons harissa paste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika (optional, for extra smokiness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pro Tips
- Start with less harissa, blend, taste, and adjust—it’s easier to add heat than take it away.
- Chill it for 30 minutes before serving if using as a dip—it thickens slightly.
- For extra creaminess, use a high-speed blender rather than a food processor.
- If you want it warm, gently heat the blended sauce over low heat—don’t boil, or it can separate.
Tools Required
- Blender or food processor
- Measuring spoons
- Measuring cup
- Citrus juicer (optional)
- Small spatula
Substitutions and Variations
- Greek yogurt instead of cottage cheese for a tangier flavor.
- Red pepper flakes for a milder heat instead of harissa.
- Tahini for a nutty, sesame twist.
- Add roasted red peppers for sweetness and color.
Make Ahead Tips
- Make up to 3 days in advance and store in an airtight container in the fridge.
- Flavor deepens over time, so it’s even better the next day.
Instructions
Step 1: Add the cottage cheese
Place 1 cup full-fat cottage cheese into your blender or food processor.
Step 2: Add the harissa paste
Spoon in 2 tablespoons of harissa paste on top of the cottage cheese.
Step 3: Add the olive oil and lemon juice
Pour in 1 tablespoon extra virgin olive oil and 1 tablespoon freshly squeezed lemon juice.
Step 4: Add seasoning
Sprinkle in ½ teaspoon sea salt and ¼ teaspoon smoked paprika (optional).
Step 5: Blend until smooth
Blend everything on high speed for 1–2 minutes until silky smooth and creamy.
Step 6: Garnish and serve
Transfer sauce to a serving bowl, drizzle with a little extra olive oil, and sprinkle with 2 tablespoons chopped fresh parsley. Serve warm or chilled.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving as it may thicken slightly.
- Not recommended for freezing—it can separate.
FAQ
Can I make this without a blender?
Yes, but it won’t be as smooth—use a food processor or immersion blender for best results.
How spicy is it?
It depends on your harissa paste—some are mild, some are fiery. Start with less and taste.
Can I use low-fat cottage cheese?
Yes, but it won’t be quite as creamy or rich.
Can I serve it warm?
Yes, gently heat over low heat on the stove—do not boil.
Conclusion
This Creamy Harissa Cottage Cheese Sauce is the perfect balance of heat and creaminess, and it comes together in minutes. Whether you’re spooning it over roasted veggies or swirling it into pasta, it’s a flavor-packed way to make your meals feel special. If you try it, drop a comment and let me know how you used it—I’d love to hear your twist.