Cottage Ranch Dip is a great way to add some protein into your snacking.
If you’re like me, and the only way you’ll eat raw veggies is with dip, you might be interested in there here recipe! Even if you don’t like cottage cheese, I bet you’ll go for this.
I remember the first time I tried cottage cheese as a teen. My mom suggested that I eat some fruit with it. I think it was canned peaches (store bought). I eventually got used to the weird texture. And then I started adding other fruits to it.
Now I’ll eat it with….okay, this is probably weird…..Greek yogurt and natural peanut butter mixed in. However, I have never eat it savory.
Until this recipe.
Several years ago I made up this Cottage Ranch Dip to see if I could disguise cottage cheese in a savory dip. And it worked! You could use any blend of spices and herbs. I bet French onion would be fun. Whatever flavor blend you use, it helps to have a Magic Blender type appliance to do the blending (with the largest cup). Or a good regular blender.
If serving for a party or get-together, try individual servings of Cottage Ranch Dip, kind of like Anna did here.
Ingredients:
Cottage Ranch Dip
- September 6, 2021
- Makes about 2 1/4 cups
- Print this
Ingredients
- 16-ounce container small curd cottage cheese
- 1 envelop ranch dip or dressing mix (I used Hidden Valley Harvest Dill Dips Mix)
- sour cream to taste (I used about 1/4 cup)
- milk to thin
Directions
- Step 1
- 1. Place ingredients in a blender, adding milk to thin to the desired consistency. (With the Magic Bullet type blender, you may have to place half the cottage cheese in, blend, then add the rest, and blend.)
- Step 2
- 2. Refrigerate for a few hours for flavors to blend. Serve with your choice of veggies.
