You are going to love this dip! It’s creamy, sweet, nutty, and a little spicy—all the best flavors in one bowl.
My family always goes wild for it, and it takes less than 10 minutes to whip up.
You can serve it with crunchy veggies, pita chips, or even spread it on toast.
Seriously, it’s one of those recipes you’ll come back to over and over again.
Why I Love This Recipe
There’s something about the combo of cottage cheese, peanut butter, and sweet chili sauce that just works. I tried this dip at a party years ago and couldn’t stop thinking about it. Now it’s my go-to for potlucks, game nights, or just a quick snack.
Here’s why it’s so great:
- Super creamy but still feels light
- No cooking needed—just mix and serve
- Packed with protein
- Crowd-pleaser—always gone in minutes!
- Easy to tweak—mild or spicy, chunky or smooth
Makes
About 1 1/2 cups (Serves 4-6 as a dip)
Time
5 minutes prep, no cook time
Macros Information (Per Serving, 1/4 cup)
- Calories: ~120
- Protein: 7g
- Fat: 8g
- Carbs: 6g
- Fiber: 1g
Numbers will vary a bit based on your brands!
Why This Recipe Works (Quick Science!)
Cottage cheese is high in protein and super creamy, making it a perfect base for dips. When you blend it with peanut butter, you get a rich, nutty texture that balances the bright, tangy-sweet chili sauce. The little bit of lime juice wakes everything up and the soy sauce adds a hit of umami. Blending it all together means you get a super smooth dip with no weird chunks.
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat, your choice)
- 3 tablespoons creamy peanut butter
- 2 1/2 tablespoons Thai sweet chili sauce
- 1 teaspoon soy sauce
- 1 teaspoon fresh lime juice
- 1 small garlic clove, minced or grated
- 1-2 tablespoons chopped roasted peanuts (for topping)
- 1 green onion, thinly sliced (for topping)
- Optional: 1/2 teaspoon sriracha or more chili sauce for extra heat
Pro Tips
- Blend for creaminess: For a super-smooth dip, use a blender or food processor.
- Adjust the heat: Start with less chili sauce and add more if you like it spicier.
- Chill if you can: The flavors get even better after 30 minutes in the fridge.
- Garnish last: Add peanuts and green onion right before serving so they stay crunchy.
- Mix by hand for chunky: If you want it chunky, just stir everything together instead of blending.
Tools You’ll Need
- Blender or food processor (or a mixing bowl and spoon)
- Measuring spoons
- Small knife and cutting board
Substitutions & Variations
- Swap peanut butter: Almond or cashew butter work great!
- Make it vegan: Use vegan cottage cheese (it exists!).
- Make it chunky: Skip the blender and stir by hand.
- Add crunch: Toss in water chestnuts or chopped celery.
- Lower sodium: Use low-sodium soy sauce.
Make Ahead Tips
- Mix everything except the toppings up to 2 days ahead; store in the fridge.
- Stir well and top with peanuts/green onion just before serving.
How to Make Thai Sweet-Chili Peanut Cottage Cheese Dip
1. Add Base Ingredients
Scoop cottage cheese, peanut butter, sweet chili sauce, soy sauce, lime juice, and minced garlic into your blender or food processor.
2. Blend Until Smooth
Blend or process until everything is super creamy and smooth, about 30–60 seconds. Scrape down the sides if needed.
3. Taste and Adjust
Taste the dip. Add a little more chili sauce or a squirt of sriracha if you want more kick, or more lime for extra brightness. Blend again if you add anything.
4. Scoop and Garnish
Scoop the dip into a serving bowl. Sprinkle with chopped peanuts and sliced green onions. Drizzle with a little extra chili sauce if you like.
5. Serve
Serve with your favorite crunchy dippers like carrots, cucumbers, bell pepper strips, or pita chips.
Leftovers & Storage
- Store leftover dip in an airtight container in the fridge for up to 3 days.
- Stir before serving (it may separate a little).
- Not recommended for freezing.
Common Mistakes
- Using chunky cottage cheese: It won’t blend smooth—look for small curd!
- Forgetting to taste: Always taste and adjust before serving.
- Adding toppings too soon: Peanuts and green onions will get soggy if they sit too long.
- Skipping the blend: Mixing by hand can leave it lumpy.
What to Serve With
- Crisp veggies (carrots, cucumbers, bell peppers)
- Pita chips or pretzel crisps
- Rice crackers or sesame crackers
- Spread on toast or in wraps
- Drizzle on cooked chicken or tofu
FAQ
Can I use Greek yogurt instead of cottage cheese?
Yes! The texture will be a bit different, but it’s delicious and creamy.
How spicy is this dip?
It’s pretty mild with just sweet chili sauce. Add sriracha if you want more heat.
Can I double the recipe?
Absolutely—just use a bigger blender or process in batches.
Is this gluten-free?
Yes, as long as your soy sauce is gluten-free!
Can I make it without a blender?
Yes, but it will be chunky. Use a fork or whisk to mix really well.
Wrap-Up
Give this Thai Sweet-Chili Peanut Cottage Cheese Dip a try—seriously, you’re going to want to eat it on everything! If you try it, I’d love to hear what you think. Drop a comment below with your twists, questions, or what you served it with. Happy dipping!