Save I discovered this dip on a Tuesday afternoon when I had half an avocado going soft and a container of cottage cheese I wasn't sure what to do with. A friend was coming over, and instead of ordering something, I threw both into the food processor with lemon and garlic on a whim. The moment it became smooth and pale green, I knew I'd stumbled onto something special—creamy without being heavy, bright without tasting thin.
My roommate came home to the smell of lemon and fresh chives and immediately asked what I was making. When she tasted it straight from the bowl with a carrot stick, she didn't say anything—just went back for another one. That quiet approval, the way she kept returning to it, told me more than any compliment could.
Ingredients
- 1 large ripe avocado, peeled and pitted: The star of the show—it needs to be ripe enough to yield slightly to pressure, but not brown inside. A hard avocado won't blend smooth, and a brown one tastes slightly off.
- 1 cup cottage cheese (preferably full-fat): Full-fat is non-negotiable here; it adds silkiness that low-fat versions can't match, and the flavor is noticeably richer.
- 2 tablespoons fresh lemon juice: This keeps the dip bright and prevents the avocado from browning—squeeze it fresh if you can.
- 1 small garlic clove, minced: A small clove, not a large one; you want a whisper of garlic, not a shout.
- 2 tablespoons fresh chives, finely chopped: Chives add a gentle onion note without the bite of raw onion; they stay vibrant when stirred in at the end.
- 1/4 teaspoon ground black pepper and 1/4 teaspoon sea salt: Taste as you go—these amounts are a starting point, not a law.
- 1/4 teaspoon crushed red pepper flakes (optional): Only if you want heat; I usually add this when I know someone at the table loves spice.
- 1 tablespoon extra virgin olive oil (optional): A drizzle at the end makes it feel luxurious and adds a subtle peppery note.
Instructions
- Gather and prep your ingredients:
- Cut the avocado in half, remove the pit, scoop the flesh into your food processor, and have your cottage cheese and lemon juice ready. Mince the garlic finely so it blends evenly and doesn't leave little sharp bits.
- Blend the base until smooth:
- Add avocado, cottage cheese, lemon juice, and garlic to the food processor and blend on medium speed for about 30 seconds, then check the texture. Scrape down the sides with a spatula and blend again until it's completely smooth and pale green, about another 20-30 seconds total.
- Add the brightness and herb layers:
- Pulse in the chives, black pepper, and salt—pulse rather than full-blend so you don't turn the chives into a fine powder and they keep their fresh appeal. Taste it right now, when everything is still cool and fresh.
- Adjust and customize:
- If it tastes thin, that's usually hunger talking—let yourself taste it a few times before deciding it needs more seasoning. If you want heat, pulse in the red pepper flakes; if you want richness, drizzle in the olive oil while the blender runs gently.
- Transfer and finish:
- Spoon the dip into a serving bowl and give it a final garnish with a few chives or a small drizzle of olive oil. Serve immediately while the flavors are at their peak.
Save There's a moment with this dip where it stops being just food and becomes a small act of hospitality—whether you're serving it to guests or sneaking a spoonful before anyone else gets home. It's humble enough for a casual snack but elegant enough to set out at a dinner party.
Why This Dip Works
The genius of combining avocado and cottage cheese isn't accidental. Avocado brings silkiness and healthy fat, while cottage cheese adds protein and a subtle tang that keeps everything from feeling one-dimensional. Lemon juice ties them together, preventing browning and brightening every bite. It's a dip that tastes indulgent but doesn't leave you feeling heavy afterward.
Variations That Still Work
I've made this dip different ways depending on what I had on hand and who I was feeding. A splash of hot sauce in place of red pepper flakes gives it a different kind of heat. Fresh dill instead of chives makes it taste springtime. For a vegan version, cashew cream or store-bought plant-based cottage cheese substitute works surprisingly well, though the flavor shifts slightly and becomes earthier. The core of avocado, cottage cheese, and lemon stays the same; everything else is improvisation.
Serving and Storage
Serve this dip cold, straight from the blender if you're eating it immediately, or give it a quick chill in the fridge for 15 minutes if you want it to feel more formal. It pairs with almost anything—raw vegetables like carrots, celery, and bell peppers are traditional, but whole grain crackers, cucumber slices, or even apple slices work beautifully. I've also used it as a sandwich spread, which sounds unconventional until you taste how it transforms regular bread into something brighter.
- Store in an airtight container with plastic wrap pressed directly on top to block air and prevent browning.
- It keeps for up to two days refrigerated, but the flavors are freshest on the day you make it.
- If the top browns slightly, scoop off that layer—what's underneath will still taste fresh.
Save This dip has become my answer to the question "What should I bring?" and the solution to "I have 10 minutes before people arrive." It's proof that simple ingredients, when they're fresh and treated with a little care, need nothing else to shine.
Recipe FAQs
- → Can I make this dip vegan?
Yes, substitute cottage cheese with a plant-based alternative to keep the creamy texture while making it suitable for vegans.
- → How long does the blend stay fresh?
Store in an airtight container refrigerated for up to two days; pressing plastic wrap directly on the surface helps prevent browning.
- → What can I serve it with?
This blend pairs well with fresh vegetables, whole grain crackers, or toasted sandwich bread for a flavorful snack or appetizer.
- → Can I adjust the spice level?
Yes, add crushed red pepper flakes to taste for a spicy kick or omit for a milder flavor.
- → Is this blend suitable for low-carb diets?
Absolutely, it’s low in carbohydrates and packed with healthy fats and proteins, making it a great option for low-carb eating plans.