Save I discovered this dip by accident one afternoon when I had a perfectly ripe avocado sitting on the counter and a container of cottage cheese I wasn't sure what to do with. Something told me to blend them together, and the result was so unexpectedly silky and rich that I made it again the next day. Now it's become my go-to when friends drop by unannounced or when I need something that looks more impressive than the five minutes it takes to make.
I remember serving this at a potluck where everyone expected the usual hummus situation, and someone actually asked me for the recipe before they'd even finished their first bite. That moment—when a simple, honest dip becomes the thing people remember—taught me that sometimes the most delicious discoveries come from using what's already in your fridge in a slightly different way.
Ingredients
- Avocado: Choose one that yields just slightly to pressure; too firm and you'll strain your blender, too soft and it can taste bitter.
- Cottage cheese: Full-fat versions blend into genuine silk, while low-fat options can leave a slightly grainy texture no amount of blending fixes.
- Lemon juice: Fresh always, as it keeps the avocado from oxidizing and brightens every other flavor in the bowl.
- Garlic: A single small clove does the trick—minced fine so it disappears into the creaminess rather than shocking your mouth.
- Chives: They give you little bursts of mild onion flavor without the harsh bite of raw onion.
- Black pepper and sea salt: These seem basic, but tasting as you go makes the difference between good and memorable.
- Red pepper flakes (optional): A gentle heat that builds as you eat.
- Olive oil (optional): A final drizzle adds a richness that makes people think you worked much harder than you did.
Instructions
- Combine your base:
- Scoop the avocado flesh into your food processor or blender along with the cottage cheese, lemon juice, and minced garlic. You'll notice the color is already appealing, that pale green that promises creaminess.
- Blend until completely smooth:
- Start on a lower speed and gradually increase; if you go too fast too soon, you might splash cottage cheese on your counter. Scrape down the sides once or twice until there are no visible lumps and the texture looks like soft butter.
- Add your seasonings:
- Pulse in the chives, black pepper, and salt—pulsing rather than full blending keeps the chives from disappearing entirely and gives you flecks of green throughout.
- Taste and adjust:
- A tiny taste on a clean spoon tells you if you need more brightness from lemon or more salt to make the flavors sing. Be honest with yourself here.
- Add optional extras:
- If you want heat, blend in the red pepper flakes; if you want richness, drizzle in olive oil and blend gently until incorporated.
- Transfer and garnish:
- Scoop into a serving bowl and top with a scatter of fresh chives or a light olive oil drizzle if you're feeling fancy.
Save There was a moment when my young niece came to the kitchen asking what I was making, and instead of dismissing her as a distraction, I let her press the buttons on the blender. She watched the ingredients transform into something smooth and creamy, and her face lit up with that particular joy kids have when they see how simple magic actually works. That's when I realized this dip isn't really about the ingredients—it's about how it brings people together.
Why This Dip Became My Favorite
I've made a lot of dips over the years, and most of them require either multiple steps or ingredients I have to hunt down. This one lives in my rotation because it uses everyday items, comes together in the time it takes to clean a cutting board, and somehow tastes like you put thought into it. The cottage cheese is the secret weapon here—people taste creaminess and protein and think you fussed, when really you just understood a simple pairing.
Serving and Storage Strategies
Serve this while it's still slightly cool and the flavors are fresh—it's best within a few hours of blending. If you're planning ahead, you can make it the morning of your gathering and just keep it covered in the coldest part of your fridge. The beauty of an airtight container and plastic wrap pressed onto the surface is that you can actually keep this for two days without the top layer turning into brown sadness.
Making It Your Own
This recipe is a starting point more than a rulebook, and the moment you understand how the base works, you can play with variations. Some afternoons I add a pinch of cumin, other times I blend in a handful of fresh herbs like dill or cilantro depending on what's growing or what I'm serving it with.
- For a vegan version, swap the cottage cheese for a silken tofu or a plant-based cottage cheese alternative—the lemon juice and garlic will keep everything tasting bright.
- If you like heat, red pepper flakes work, but so does a small piece of fresh jalapeño blended in for a more mellow burn.
- Experiment with the optional olive oil; sometimes I skip it entirely if the avocado is particularly ripe and rich.
Save This dip has become my quiet confidence builder in the kitchen—the thing I make when I want to contribute something genuine without overthinking it. It's proof that the best recipes often come from combining what you have with what tastes right.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute the cottage cheese with a plant-based alternative like vegan cream cheese or silken tofu for a dairy-free version.
- → How do I store the avocado blend?
Keep it refrigerated in an airtight container for up to 2 days. Press plastic wrap directly on the surface to prevent browning.
- → What can I serve this creamy blend with?
It pairs well with fresh vegetables, whole grain crackers, or as a spread on sandwiches.
- → Can I adjust the spice level?
Yes, add crushed red pepper flakes to taste during blending for a spicier kick.
- → Is this suitable for low carb diets?
Yes, this mix is low in carbohydrates and high in protein, fitting well into low carb eating plans.