Introduction

This Creamy Avocado Cottage Cheese Dip is a fresh and flavorful twist on traditional dips. Combining the richness of avocado with the tangy creaminess of cottage cheese, it’s perfect for snacking or entertaining. Quick to prepare and full of vibrant herbs, it makes a healthy and satisfying appetizer.

A white bowl filled with creamy light green dip with a smooth and whipped texture. The dip has small green herb bits mixed in and is topped with a drizzle of golden olive oil, scattered fresh green herb sprigs, and tiny red chili flakes. The bowl sits on a wooden board with several ridged potato chips placed next to it on the board. A soft green cloth is partially visible beneath the board, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 avocados
1 1/4 cups cottage cheese (I prefer Good Culture for a thicker texture)
1/2 cup parsley
2 scallions
1 garlic clove (freshly minced for best flavor)
1 1/2 limes, juiced
1/4 tsp onion powder
1 tsp milk (helps thin the dip to your desired consistency)
Pinch of ground cumin
Salt to taste
Pepper to taste

Instructions

Step 1: Halve the avocados and scoop the flesh into a bowl, then add the lime juice immediately and toss gently to coat—this prevents browning. Mince the garlic clove finely, slice the scallions (both white and green parts), and roughly chop the parsley. Measuring and prepping everything now ensures a smooth blending process without interruption.
Step 2: Add the lime-coated avocados, cottage cheese, garlic, scallions, parsley, onion powder, and cumin to a food processor. Pulse the mixture 8-10 times, scraping down the sides as needed, until you reach a smooth but still slightly textured consistency—you want it creamy, not completely pureed. Avoid overblending to keep a pleasant texture.
Step 3: Transfer the dip to a serving bowl. Add the milk one teaspoon at a time, stirring well after each addition, until you reach your desired consistency—some prefer it thick and chunky, others more flowing.
Step 4: Taste the dip and add salt and pepper gradually, stirring well between additions. For best flavor, let the dip sit for 5 minutes after seasoning to allow the flavors to meld together.

Tips & Variations

Use fresh lime juice to prevent avocado browning and add brightness to the dip.
Substitute parsley with cilantro for a different herbal note.
Adjust milk quantity to control dip thickness—use more for a thinner, drizzle-style dip.
Serve with crisp veggies, pita chips, or whole-grain crackers for a wholesome snack.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. To minimize browning, press plastic wrap directly onto the surface before sealing. Stir well before serving, and if it thickens too much, add a splash of milk to loosen it up.

How to Serve

A close-up of a small white ribbed bowl filled with a thick, creamy white dip with visible green herb flakes, topped with a drizzle of olive oil and small sprigs of dill, with a ridged golden potato chip partially dipped into the mixture. Around the bowl, there are more crispy ridged potato chips scattered on a white marbled surface, and a soft, light green cloth is draped beside the bowl. The overall scene is well-lit with soft natural light, emphasizing the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to a day in advance. Store it covered in the refrigerator to keep it fresh. Adding the lime juice at the start helps slow browning.

What can I use instead of cottage cheese?

If you don’t have cottage cheese or want a different texture, Greek yogurt is a great substitute that maintains creaminess with a slight tang.