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Keto Cottage Cheese Ranch Dip - Creamy, Tangy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Full-fat cottage cheese (small curd blends smooth)
  • Mayonnaise (just a spoonful for richness; avocado oil mayo works great)
  • Lemon juice (or apple cider vinegar)
  • Fresh garlic (or garlic powder)
  • Onion powder
  • Dried dill (or fresh, finely chopped)
  • Dried parsley (or fresh, finely chopped)
  • Dried chives (or fresh chives)
  • Salt and black pepper
  • Optional: Fresh herbs, a pinch of smoked paprika, crushed red pepper, or a dash of Worcestershire (sugar-free if needed)
  • Dippers: Celery sticks, cucumber slices, bell peppers, radishes, cherry tomatoes, pork rinds, or keto seed crackers

Method
 

  1. Blend the base: Add 1 1/2 cups full-fat cottage cheese to a blender or food processor. Blend until smooth and creamy, about 30–60 seconds. Scrape the sides as needed.
  2. Add richness: Blend in 2 tablespoons mayonnaise for body. If you prefer extra tang, add 1–2 tablespoons lemon juice now.
  3. Season it: Add 1/2 teaspoon garlic powder (or 1 small clove minced), 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, and 1 teaspoon dried chives. Blend briefly to combine.
  4. Taste and adjust: Add 1/4–1/2 teaspoon salt and 1/4 teaspoon black pepper. If it needs more zing, add another squeeze of lemon. For a thinner dip, blend in 1–2 tablespoons water or unsweetened almond milk.
  5. Chill: Transfer to a bowl, cover, and refrigerate for at least 30 minutes. Resting lets the herbs hydrate and the flavors meld.
  6. Serve: Stir before serving. Drizzle with a little olive oil and sprinkle with fresh chives or dill if you like.