Description
A creamy, high-protein cottage cheese protein dip (3 ingredients) you blend in 60 seconds cottage cheese, pesto, and lemon. Chill for best texture; stir before serving. Perfect with veggies and crackers; fridge-friendly for 3-4 days.
Ingredients
1 cup cottage cheese (2% or 4%)
¼ cup basil pesto (store-bought or homemade)
1 tsp fresh lemon juice
Optional: pinch of salt (to taste)
Instructions
1. Add cottage cheese, pesto, and lemon to a blender or food processor; blend 30–60 seconds until smooth and whipped.
2. Taste and adjust with a pinch of salt or an extra squeeze of lemon if needed.
3. Cover and chill 20–30 minutes to set the texture.
4. Stir to re-emulsify any surface oil from the pesto; serve with veggie sticks and crackers.
Notes
Non-fat cottage cheese works; for extra body add 1–2 Tbsp Greek yogurt.
For a thicker spread, use full-fat cottage cheese and lemon zest instead of juice.
Nut-free option: use a nut-free pesto (pumpkin-seed or sunflower-seed based).
Storage: refrigerate airtight 3–4 days; do not freeze. Keep out at room temp under 2 hours.
Protein: ~3 g per 2 Tbsp (~6 g per ¼ cup), brand-dependent.
- Prep Time: 5
- Category: Snack
- Method: No-cook; Blender
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp
- Calories: 45
- Sugar: 1
- Sodium: 135
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 5