Who needs a mayo substitute? This cottage cheese dill dip is the perfect substitute and so creamy and delicious. Easy to make, vegetarian and gluten free, it is lovely as an appetizer or snack with crudites or chips.
For more fun dips, then you may like to try my whipped ricotta dip with herbs and honey and my spicy zucchini baba ganoush. Both simple to make and so flavourful!
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Why you'll love this recipe
- Flavourful - dill has a lovely flavour, and makes a nice change from mint or parsley.
- Mayo alternative - if mayo, hummus or guacamole doesn't work for you, then this cottage cheese veggie dip is the perfect tasty dip for chips or crudites.
- Easy to make - just a quick fry of the bell pepper and then whizz all the ingredients in a blender.
Ingredients
Just a few ingredients to make this cottage cheese dill dip. You will need:
- Cottage cheese - I suggest choosing one with as few additives as possible.
- Bell pepper - sounds a little odd I know, but turns this into a cottage cheese veggie dip, and helps to thicken the dip.
- Dill - use a big handful of this fresh herb!
- Apple cider vinegar - for a tang. My low histamine readers may wish to leave out, or swap for white distilled vinegar.
- Turmeric and salt - just a pinch of each to add more flavour.
Step by step instructions
Step 1
Lightly fry the bell pepper on the hob in a small amount of olive oil until softened. This takes about 10 mins depending on the heat of the pan.
Step 2
Place all the ingredients in a food processor and blend until smooth. Spoon into your serving bowl.
More appetizers to enjoy
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Cottage cheese dill dip
Equipment
Ingredients
- ½ cup cottage cheese
- large handful fresh dill
- 1 red bell pepper
- pinch turmeric
- pinch salt
- ½ teaspoon apple cider vinegar or white distilled vinegar
Instructions
- Lightly fry the bell pepper on the hob in a small amount of olive oil until softened. Takes about 10 mins depending on the heat of the pan.
- Place all the ingredients in a food processor and blend until smooth.
Notes
- dill, which scores 1. There is a note 'Small amounts usually not a problem. High salicylate content'
- apple cider vinegar, which scores 1.
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 🙂