This cottage cheese dill dip is creamy and delicious, with the best herby onion tang! Ready in just ten minutes (or less!), serve with potato chips, crudites or crackers for a tasty vegetarian and gluten free appetizer or snack.
Love the dill flavor? Do check out my fennel, cucumber dill salad for a summer side dish!
Dips are so good as an appetizer, snack or game day 'picky food' as my niece likes to call it. For more fun dips, then you may like to try my whipped ricotta dip with herbs and honey, my sweet paprika dip and my spicy zucchini baba ganoush. All simple to make and so flavorful!
This cottage cheese chip dip makes the most of fresh dill and parsley, with a tang from green onion that is so good. It takes minutes to come together and is way better than any dip from the store!
You could also use this dip as a fun and flavorful topping for my cottage cheese toasts too! And do check out my cottage cheese fruit dip for a sweet treat!
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⭐ Why you'll love this recipe
- Flavorful - fresh dill has a lovely flavour, and makes a nice change from mint or just parsley alone. You may like to see my cottage cheese breakfast bowls for another fresh cheese and dill combination!
- Mayo alternative - if mayo, hummus or guacamole doesn't work for you, then this cottage cheese dill dip is the perfect tasty dip for chips or crudites. Have a peek at my cottage cheese dressing recipe too!
- Easy to make - just a little prep of the herbs and then whizz all the ingredients in a blender.
🥘 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Just a few ingredients to make this cottage cheese dip. You will need:
- Cottage cheese - use a plain variety, and I suggest choosing one with as few additives as possible.
- Dill - use a big handful, and pick fresh dill for the best flavour.
- Parsley - also use fresh parsley for this dip.
- Apple cider vinegar - for a tang. My low histamine readers may wish to leave out, or swap for white distilled vinegar.
- Green onion - adds a nice tang of flavour (known as spring onion in the UK!).
- Turmeric and salt - just a pinch of each to add more flavour.
📖 Swaps and variations
Adjust quantities. If you wish to use all dill or less, then simply adjust the quantities of dill and parsley, just keep the overall amount about the same.
Use lemon juice instead of vinegar. If it works for you, then add a squeeze of lemon juice rather than apple cider vinegar (likely not my low histamine readers).
🔪 Step by step instructions
Super simple, it takes just a couple of steps and a few minutes to make this cottage cheese dip:
Step 1
Dice the green onion, and then remove the tough stems from the dill (image 1).
Step 2
Add all the ingredients to a blender or food processor and blend until smooth (image 2). Spoon into your serving bowl and serve immediately.
💭 Recipe tips and notes
- Use plain cottage cheese that isn't already flavoured in any way.
- Personally I like to remove the tough stems of the dill before blending.
- Really love dill? Add a little more for extra flavor.
- Prefer a dip with a thinner consistency? Add a small touch of water and re-blend. Don't use too much though as it will dilute the flavor of the dip.
🥣 More appetizers
Find lots of fun appetizers here, including my roasted beetroot hummus and my cauliflower hummus. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Cottage Cheese Dill Dip
Equipment
Ingredients
- ½ cup cottage cheese
- ¼ cup fresh dill
- ⅛ cup fresh parsley
- ¼ teaspoon turmeric
- pinch salt
- ½ teaspoon apple cider vinegar or white distilled vinegar
- ½ green onion roughly diced
Instructions
- Dice the green onion, and remove the tough stems from the dill.
- Place all the ingredients in a food processor and blend until smooth. Serve immediately.
Notes
- Use a plain, unflavored cottage cheese.
- Personally I remove the tough stems from the dill.
- Adjust the amount of dill to preference.
- If you like a thinner dip, add a touch of water.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- cottage cheese is on the 'well tolerated' list of the SIGHI elimination diet for histamine intolerance, but does not appear on the mast cell activation version. Only try if known to tolerate well.
- dill, which scores 1. There is a note 'Small amounts usually not a problem. High salicylate content'
- apple cider vinegar, which scores 1.
- green onion is not mentioned.
Carol says
Can you use dried dill? I don’t think fresh is available in our store
Claire says
I haven't tried it with dried dill. It has a more intense flavor than fresh, so I would suggest to reduce the quantity if if you try it. Dill is very easy to grow yourself in case you fancy it!
Christy says
Absolutely delicious exactly as written! I made one batch and as soon as I tasted it in the blender I immediately added a second batch. I’m currently eating it with a spoon for dinner, hope I have some left over for tomorrow’s veggies but it’s not looking promising…
Claire says
The last part of your comment made me laugh so much! So happy you love the dip so much Christy!
Mara says
I don’t see green onion in the ingredient list. How much do you recommend?
Claire says
Apologies Maria, I would use half a green onion unless you like it it spicier, in which case you can include more.
Sarah says
Have you ever used a herb other than dill in this recipe? I really don't like the taste of dill so was wondering if you could suggest an alternative that you think would woek well? Thanks!
throughthefibrofog says
I think any herb would be good! Basil, coriander or parsley would be nice I'm sure.
Rachel Rivera says
Wow this looks delicious, and easy to make too!
throughthefibrofog says
Hope you like it if you give it a go!
LindaGC says
Greetings! I am wondering about the cottage cheese you use...here the cottage cheese available in the stores is cultured. Is that not the case where you are?
throughthefibrofog says
Hi Linda, yes as far as I am aware all cottage cheese is cultured. If you have issues with it, then you may prefer to use other fresh cheeses such as ricotta or cream cheese. But most cheeses are cultured in some way. I would have a chat to a dietician if you feel this that you do not tolerate cheese.
Emma says
Hey ! Great recipe. I wondered how long you store the mayo for ? It makes quite a lot!
throughthefibrofog says
hi Emma, it will depend on whether you are making the recipe because you follow a low histamine diet or not. If you are then the SIGHI suggest less than 24 hours. Maybe halve the recipe if you make it again, if it is only for yourself or a couple of people 🙂