Are you looking for a healthy dip to serve along with crackers, and chips then try this creamy and delicious cottage cheese dip recipe. Made from homemade cottage cheese the nutritional dip is loaded with flavors. This dip is a treat for cheese lovers who want a healthy alternative to loaded cheese dip.
Cottage Cheese
For centuries, cottage cheese has been cherished among dairy lovers. It is made from cow’s milk, the milk is curdled and the curd is drained from whey. The mild flavor and creamy texture of cottage cheese with a low-calorie count make it a healthy option compared to other varieties of cheese.
Benefits of Cottage Cheese
- It is an excellent source of protein and calcium.
- Also, it is low in fat and carbohydrates.
- Rich in vitamins and minerals that promote bone health and recovery of muscles.
Cottage Cheese Dip Recipe
Cheese dips are one of my favorite side dishes to enjoy meals. I like to enjoy cajun turkey, chili wings, and even honey gold potatoes with easy queso dip. However, for a healthier version of cheese dip, I want to make a cottage cheese dip with homemade cottage cheese. This cottage cheese dip is the best recipe and is super easy to make. Just curd the milk to make homemade cottage cheese and blend it along with your favorite seasonings.
Ingredients You Will Need
For Making Cottage Cheese
Whole Milk: I use cow milk to make cottage cheese. Cow milk contains proteins and fats that help in a rich and creamy texture.
Lemon Juice/Vinegar: Lemon juice or vinegar is used as an acidifier. It helps in curdling the milk.
Salt: Salt is used to add flavor along with controlling moisture. It also acts as a natural preservative for cottage cheese.
For Making Cottage Cheese Dip
Homemade Cottage Cheese: Provides a rich base for the dip with rich flavor.
Sour Cream: Adds creaminess and tangy flavor to the dip.
Seasonings: For seasoning, I am using garlic powder, salt, black pepper powder, and mixed herbs.
Garnish: To garnish the dip fresh herbs like dill and chives add freshness and aroma to the dip.
Step By Step Directions
Making Cottage Cheese
Step1- Curdle the Milk
- In a large heavy bottom pot, pour the milk and heat it to 82°C temperature. Stir the milk occasionally with a wooden spatula.
- Once the temperature reaches 82°C, turn off the heat and pour lemon juice into the milk, keep stirring it gently.
- You will notice, it starts to curdle. Let it sit for 15-20 minutes until the whey separates.
- Once the whey separates, using a knife cut the curdles making a grid-like pattern to release the whey from the curd.
Step2- Heat and Drain
- Once again put the pot back on the stove and eat over a low flame until the temperature reaches 41°C. Then stir it gently.
- Then place a cheesecloth on a colander and set it over a bowl. Transfer the curd to cheesecloth and drain the whey.
- Then rinse the curd under fresh water to stop the cooking process and wash off any residual whey. Sprinkle the salt over the curd and tightly tie the corners of cheesecloth and make a bundle.
- Now hang this bundle for 2 hours over a bowl or sink to drain the excess whey.
- Finally, transfer the homemade cheese to an airtight container and refrigerate it for later use.
Making Cottage Cheese Dip
Step 1- Combine Ingredients
- In a food processor combine, homemade cottage cheese, sour cream, salt, black pepper powder, garlic powder and mixed herbs.
- Then blend it to make a smooth consistency dip.
Step2- Chill in Refrigerator
- Then transfer the dip into a bowl, and cover with a cling film. Chill for at least 20 minutes before serving.
- Garnish with freshly chopped dill and chives.
Serving Suggestions
You can serve this creamy and tangy dip with french fries, crackers, sauteed vegetables, pita bread, and bread sticks. It also pairs well with baked chicken or you can use it as a pasta sauce.
Storage
For storing cottage cheese dip use an airtight container and place it in the refrigerator for 2-3 days. Before serving the leftover cheese dip, make sure to give it a good mix.
Variations
You can modify the cheese dip in the following ways.
- Spicy Cottage Cheese Dip: To kick up the spice, add cayenne pepper and pickle jalapenos to the dip.
- Beetroot Cottage Cheese Dip: A healthy combo of beetroot and cottage cheese makes this dip scrumptious.
- Chicken Cheese Dip: The leftover baked chicken is shredded to mix in cheese dip for a savory twist.
- Herbs Cheese Dip: You can add fresh herbs like mint and cilantro for a fresh herby cheese dip.
Tips That Will Help
- If you want a chunky dip, then skip the food processor and do the work with a regular whisk.
- You can add a tablespoon of milk to adjust the consistency of the dip.
- Make sure to measure the temperature with a thermometer while making cottage cheese.
FAQ’s
Can I use store-bought cheese for the cottage cheese dip recipe?
Yes, you can use store-bought cheese for the dip. However, freshly made cottage cheese enhances the taste and texture of the dip.
Is it ok to freeze cottage cheese dip?
I don’t recommend freezing the dip, as the consistency and texture of the dip change after freezing. It also affects the overall taste of the cheese dip after thawing.
Can I make cottage cheese dip recipe ahead of time?
It is indeed a great idea to prepare the dip in advance. The taste of the dip will develop while resting and chilling.
Cottage Cheese Dip Recipe
Equipment
- Food Processor
Ingredients
For Making Cottage Cheese
- 1 Gallon Whole Milk
- 1/4 Cup Lemon Juice
- 1 Tsp Salt
For Making Cottage Cheese Dip
- 2 Cups Homemade Cottage Cheese
- 1/4 Cup Sour Cream
- 1/2 Tsp Mixed Herbs
- 1/2 Tsp Garlic Powder
- 1 Tsp Black Pepper Powder
- 1/2 Tsp Salt
- Fresh Chives for garnish
- Frresh Dill for garnish
Instructions
Making Cottage Cheese
- In a large heavy bottom pot, pour the milk and heat it to 82°C temperature. Stir the milk occasionally with a wooden spatula.
- Once the temperature reaches 82°C, turn off the heat and pour lemon juice into the milk, keep stirring it gently.
- You will notice, it starts to curdle. Let it sit for 15-20 minutes until the whey separates.
- Once the whey separates, using a knife cut the curdles making a grid-like pattern to release the whey from the curd.
- Once again put the pot back on the stove and eat over a low flame until the temperature reaches 41°C. Then stir it gently.
- Then place a cheesecloth on a colander and set it over a bowl. Transfer the curd to cheesecloth and drain the whey.
- Then rinse the curd under fresh water to stop the cooking process and wash off any residual whey. Sprinkle the salt over the curd and tightly tie the corners of cheesecloth and make a bundle.
- Now hang this bundle for 2 hours over a bowl or sink to drain the excess whey.
- Finally, transfer the homemade cheese to an airtight container and refrigerate it for later use.
Making Cottage Cheese Dip
- In a food processor combine, homemade cottage cheese, sour cream, salt, black pepper powder, garlic powder and mixed herbs.
- Then blend it to make a smooth consistency dip.
- Then transfer the dip into a bowl, and cover with a cling film. Chill for at least 20 minutes before serving.
- Garnish with freshly chopped dill and chives.
