Absolutely! Here’s your easy, friendly, and ultra-detailed blog post for Whipped Cottage Cheese Dip with Lemon and Chives—perfect for parties, snacks, or whenever you want something light and zesty.
This recipe makes about 6 servings and takes just 10 minutes from start to finish.
A Quick, Airy, Zesty Dip You’ll Want to Eat with a Spoon
Hey there! If you’re looking for a dip that’s creamy, bright, and a little fancy—but still easy enough for any day—this Whipped Cottage Cheese Dip is IT.
It’s ultra-smooth, super fresh, and has the best lemony zip.
I started making this when I wanted something healthier than sour cream dips, but still just as snackable.
The whipped cottage cheese is SO airy and satisfying, and it takes on the flavor of fresh lemon and chives like a dream.
I always end up eating it by the spoonful while I’m prepping veggies to dip!
Why I Love This Recipe
There’s a reason this one’s on repeat at my house:
- It’s crazy fast—just blend and go!
- Light but creamy—feels fancy, but it’s full of protein.
- Versatile—great with crackers, veggies, or spread on toast.
- Lemon & chive flavor—so fresh, it just pops.
- No cooking required—easy clean-up too!
A couple summers ago, I brought this dip to a BBQ and it was GONE before anyone touched the chips and salsa. Even people who said they “don’t like cottage cheese” went back for seconds! It’s now my not-so-secret weapon for potlucks, and it never fails.
Why This Recipe Works (Quick Science)
Blending cottage cheese at high speed transforms its curds into a perfectly smooth, creamy base. The high protein content helps it whip up fluffy and thick, while the lemon juice and zest brighten up the mild flavor. Chives add that sharp, herby kick. It’s a science win—maximum flavor, minimum effort!
What You’ll Need
- 1 cup full-fat cottage cheese (small curd is best)
- 2 tablespoons fresh chives, finely chopped
- 1 lemon (zested and juiced)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Fresh cracked black pepper, to taste
Pro Tips
- For best texture: Use a food processor or high-speed blender, not a hand blender.
- Full-fat cottage cheese gives the creamiest, richest flavor. Low-fat works, but won’t be as thick or smooth.
- Add herbs last: Pulse in chives gently so you see the pretty green flecks.
- Chill before serving: If you have time, pop it in the fridge for 20 minutes to let flavors blend.
- Top with extra olive oil and lemon zest for a pretty finish.
Tools Required
- Food processor or high-powered blender
- Zester or fine grater
- Small bowls for prep
- Rubber spatula
- Measuring spoons
Substitutions & Variations
- Herbs: Swap chives for basil, dill, or parsley.
- Dairy-free: Use whipped silken tofu or a plant-based cottage cheese.
- Add-ins: Try a pinch of red pepper flakes or a spoonful of Greek yogurt for tang.
- Extra lemony: Double the zest for even more citrus punch.
- Low sodium: Use less salt, especially if your cottage cheese is salty.
Make Ahead Tips
You can make this dip up to 2 days in advance. Store it in an airtight container in the fridge. Give it a quick stir before serving to refresh the texture.
How to Make Whipped Cottage Cheese Dip with Lemon and Chives
Step 1: Prep the Ingredients
Zest the lemon and then juice it. Chop your chives finely.
Step 2: Blend Cottage Cheese
Add cottage cheese, lemon juice, lemon zest, olive oil, garlic powder, salt, and a few cracks of black pepper to a food processor or blender.
Step 3: Whip Until Smooth
Blend on high until the cottage cheese is silky, thick, and completely smooth—about 1–2 minutes. Scrape down the sides as needed.
Step 4: Fold in the Chives
Spoon out the whipped cottage cheese into a bowl. Gently fold in the chopped chives with a spatula, so you see little green flecks.
Step 5: Serve & Enjoy
Scoop the dip into a serving bowl. Drizzle a bit of olive oil on top, add extra chives or lemon zest if you want, and serve with veggies, chips, or crackers.
Macros Information (per serving, out of 6)
Approximate values; may vary depending on your brand of cottage cheese.
- Calories: 65
- Protein: 5g
- Fat: 4g
- Carbs: 3g
- Fiber: 0g
- Sugar: 2g
Common Mistakes
- Not blending long enough: The dip should be totally smooth! Stop and scrape the bowl, then keep going.
- Using low-fat cottage cheese: You’ll get a watery dip that’s not as rich or satisfying.
- Adding chives too early: If you blend them, your dip turns green. Fold them in at the end for the prettiest look.
- Skipping the lemon zest: The zest gives all the bright lemon flavor!
What to Serve With
- Sliced cucumbers, carrots, or bell peppers
- Crackers or pita chips
- Toasted baguette rounds
- Potato chips (try it!)
- Spread on sandwiches or wraps
- Dolloped on roasted veggies
FAQ
Can I use ricotta instead of cottage cheese?
Yes, but it won’t be quite as tangy or high in protein. The texture will be similar!
Does this taste like “curds”?
Nope! Once blended, it’s silky and smooth with zero lumps.
How long does it last in the fridge?
About 3 days, tightly covered.
Can I freeze this dip?
I don’t recommend it. The texture gets weird when thawed.
Is it healthy?
It’s high in protein, low in carbs, and much lighter than most creamy dips!
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Stir before serving. Don’t freeze—dairy gets grainy!
Conclusion
That’s all there is to it! I hope you love this easy, lemony, whipped cottage cheese dip as much as I do. If you make it, let me know how it turned out, or drop any questions in the comments. Happy dipping!