This creamy, protein-packed cottage cheese spread is perfect for sandwiches, wraps, crackers, bagels, fresh vegetables, or as a dip. Blending the cottage cheese creates a smooth, whipped texture while herbs, garlic, and lemon add fresh flavor.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
Protein: Approximately 8–10g per serving
Ingredients
- 2 cups (450g) full-fat or low-fat cottage cheese
- 2 tablespoons plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika (optional)
- Pinch of crushed red pepper flakes (optional)
Optional Mix-Ins
- ¼ cup finely chopped roasted red peppers
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons sliced green onions
- 1 tablespoon capers
- ¼ cup finely diced cucumber
- 2 tablespoons chopped olives
- 1 tablespoon nutritional yeast
- Fresh basil or cilantro
Equipment
- Food processor or high-speed blender
- Rubber spatula
- Mixing bowl
- Airtight storage container
Instructions
Step 1: Prepare the Ingredients
Drain any excess liquid from the cottage cheese if necessary. Wash and finely chop all fresh herbs.
Step 2: Blend the Base
Add the cottage cheese, Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, onion powder, garlic powder, salt, pepper, and smoked paprika to a food processor.
Blend for 1–3 minutes until the mixture becomes completely smooth, creamy, and fluffy. Stop occasionally to scrape down the sides.
Step 3: Add Fresh Herbs
Transfer the blended mixture to a bowl.
Fold in the chopped chives, parsley, dill, and any optional mix-ins you like. Stir gently until evenly combined.
Step 4: Taste and Adjust
Taste the spread and adjust with:
- More lemon juice for brightness
- More salt for flavor
- More herbs for freshness
- A pinch of red pepper flakes for heat
Step 5: Chill
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to develop and the spread to thicken slightly.
Serving Ideas
Serve with:
- Whole-grain toast
- Sourdough bread
- Bagels
- Crackers
- Rice cakes
- Cucumber slices
- Bell pepper strips
- Carrot sticks
- Celery
- Pita chips
- Turkey sandwiches
- Grilled chicken wraps
- Baked potatoes
It also works well as:
- A sandwich spread
- A wrap filling
- A baked potato topping
- A vegetable dip
- A pasta salad dressing (thin with a little milk)
- A protein-rich snack
Storage
- Refrigerate in an airtight container for up to 5 days.
- Stir before serving if any liquid separates.
- Freezing is not recommended, as the texture may become grainy after thawing.
Tips for Success
- Blend longer for an ultra-smooth, whipped consistency.
- Use full-fat cottage cheese for the richest texture or low-fat for a lighter option.
- Fresh herbs provide the best flavor, but dried herbs can be substituted at one-third the amount.
- Roasted garlic creates a sweeter, milder flavor than raw garlic.
- Add a tablespoon of milk if you prefer a thinner, dip-like consistency.
- For extra protein, increase the Greek yogurt to ¼ cup or blend in 2 tablespoons of unflavored whey protein isolate.
Flavor Variations
Everything Bagel
Mix in 1 tablespoon everything bagel seasoning.
Spicy Jalapeño
Add 1 finely chopped jalapeño, extra pepper flakes, and a squeeze of lime juice.
Mediterranean
Stir in chopped olives, sun-dried tomatoes, oregano, and crumbled feta.
Ranch
Use dried dill, parsley, chives, onion powder, garlic powder, and a splash of buttermilk.
Buffalo
Blend in 2 tablespoons buffalo sauce and top with blue cheese crumbles.
Garden Vegetable
Mix in finely diced cucumber, carrots, radishes, green onions, and fresh herbs.
Nutrition Information (Approximate Per Serving)
- Calories: 95
- Protein: 9g
- Fat: 5g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 2g
- Sodium: 300mg
- Calcium: 10% DV
