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.
Dips are so good as 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 and my spicy zucchini baba ganoush. Both simple to make and so flavourful!
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!
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⭐ Why you'll love this recipe
- Flavourful - fresh dill has a lovely flavour, and makes a nice change from mint or just parsley alone.
- 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.
- Easy to make - just a quick fry of the bell pepper 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.
🔪 Step by step instructions
Super simple, it takes just a couple of steps and a few minutes to make this 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 flavour.
- 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 flavour 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:
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📖 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
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, unflavoured 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.
- 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 🙂