Cottage Cheese Ranch Dip
A protein-packed cottage cheese dip for fresh veggies or chips!
Servings: 16 Servings
Equipment
Ingredients
- ½ cup fresh parsley leaves
- ½ cup green onions chopped (Note 1)
- 6 whole basil leaves
- 2 cups cottage cheese 4% fat (Note 2)
- 1 cup plain greek yogurt
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic salt (Note 3)
- 3 teaspoons dried dill
- 1 tablespoon fresh lemon juice
- Dippers: fresh veggies, potato chips, toasted bread
Instructions
- Add the parsley, green onions, and basil leaves to a food processor or blender. Pulse until chopped into fine pieces.
- Next add the cottage cheese, salt, garlic salt, dried dill, and lemon juice. Pulse and run the blade until the cottage cheese is pureed and has no texture left.
- Let the dip chill in the refrigerator to allow the flavors to meld for at least thirty minutes before serving.
- Serve with favorite dippers.
Notes
Note 1: Use only green onion tops if making this a low FODMAP dip.
Note 2: Use lactose free cottage cheese if lactose is not tolerated well.
Note 3: Use a certified low FODMAP garlic salt for a low FODMAP dip. I buy it on Amazon.
Storage Notes: Keep dip in an airtight container in the refrigerator. Dip will last up to four days. Stir leftover dip before serving.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 2 TablespoonsCalories: 47kcalCarbohydrates: 3gProtein: 5gFat: 2gSugar: 2g
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