Whipped Cottage Cheese Ranch with Crudité
Blended cottage cheese ranch loaded with fresh herbs, thick and creamy for scooping raw vegetables.
Best for A very high-protein, low-carb snack that makes raw vegetables genuinely satisfying
This is ranch that actually earns its keep between meals. Blending full-fat cottage cheese until silky gives you a dip with the tang and cling of the diner classic but a fraction of the fat and roughly triple the protein, no sour cream or mayo in sight. I lean hard on fresh dill, chives, and parsley plus real garlic so it tastes like a garden, not a seasoning packet. Serve it cold with cold, snappy vegetables and it holds in the fridge for days.
Ingredients
- 500 g Full-fat cottage cheese
- 8 g Fresh dill , finely chopped, about 3 tbsp
- 8 g fresh chives , thinly sliced, about 3 tbsp
- 6 g flat-leaf parsley , finely chopped, about 2 tbsp
- 1 garlic cloves , small clove, grated or crushed to a paste
- 15 ml fresh lemon juice , about 1 tbsp
- 15 ml olive oil , plus a little for drizzling
- 1 g Onion powder , about 1/2 tsp
- 2 g fine sea salt , or to taste
- 1 g black pepper
- 15 ml Milk or water , to loosen, if needed (optional – can be omitted)
- 600 g Assorted raw vegetables for dipping , cut into sticks and bite-size pieces
Instructions
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1
Add the cottage cheese, lemon juice, olive oil, grated garlic, onion powder, salt, and black pepper to a food processor or blender. Blend for 60 to 90 seconds, scraping down the sides once, until completely smooth and thick with no visible curds. If it's stiffer than you like, blend in the milk or water a splash at a time until it's scoopable but not runny.
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2
Transfer the whipped base to a bowl and fold in the chopped dill, chives, and parsley by hand so the herbs stay bright and visible rather than turning the whole dip green. Taste and adjust with more salt, pepper, or lemon. For the best flavor, cover and chill for at least 30 minutes to let the garlic and herbs bloom into the dip.
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3
While it chills, cut the vegetables into sticks and bite-size pieces and keep them cold. To serve, spoon the ranch into a shallow bowl, drag a spoon across the top to make a swoosh, drizzle with a little olive oil, and finish with a grind of pepper and a few extra herbs. Arrange the crudité alongside. Store leftovers covered in the fridge for up to 4 days.