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Fresh Whipped Cottage Cheese Dip with Roasted Red Pepper

fresh whipped cottage cheese dip - featured image

A smooth, creamy, and healthy dip made by whipping cottage cheese with roasted red peppers and fresh herbs, perfect for snacks or spreading on toasted bread.

Ingredients

Scale
  • 1 cup (225 g) small-curd cottage cheese
  • 1/2 cup (120 ml) roasted red peppers, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: pinch of smoked paprika
  • Optional: red pepper flakes
  • Optional: substitute cottage cheese with ricotta

Instructions

  1. Prepare the roasted red peppers: If using jarred, drain well and chop into 1/4-inch pieces. If roasting fresh, char whole red peppers over flame or broiler until blackened, steam in sealed container for 10 minutes, peel skins, remove seeds, and chop.
  2. Place cottage cheese in a food processor and pulse for 30 seconds, then blend continuously for about 1 minute until smooth and creamy, scraping sides as needed.
  3. Add minced garlic, lemon juice, olive oil, and chopped herbs to the whipped cottage cheese. Pulse briefly to combine evenly.
  4. Gently fold in the chopped roasted red peppers by hand with a spatula.
  5. Season with salt and freshly cracked black pepper gradually, tasting as you go.
  6. Transfer dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld and dip firm up.
  7. Bring dip to room temperature about 10 minutes before serving for optimal flavor and texture.

Notes

If dip is too thick after chilling, stir in a teaspoon or two of water or olive oil to loosen. For a smoother dip, blend in the roasted peppers instead of folding them in. Use fresh herbs for best flavor. Season gradually due to varying saltiness of cottage cheese. Store leftovers in airtight container in fridge up to 3 days; avoid freezing.

Nutrition

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