Save I discovered this dip by accident when my roommate left cottage cheese in the fridge and I was staring at a perfectly ripe avocado on the counter. Instead of tossing the cottage cheese, I wondered what would happen if I blended them together—and something magical happened. The result was silkier and more substantial than guacamole alone, with this subtle tang that made people ask what was in it. Now whenever I need something that feels fancy but comes together in ten minutes, this is what I reach for.
I made this for a potluck once and watched someone's face light up when they tasted it—they expected basic guacamole and got something with more personality. Someone even thought I'd added cream cheese, which felt like the highest compliment. That's when I realized this dip had a quiet confidence that made it stand out on a table full of the expected stuff.
Ingredients
- Ripe avocado (1 large): The foundation of everything here—pick one that yields slightly to gentle pressure, not one that's hard or already browning inside. Cut it in half, remove the pit, and scoop the flesh into your processor.
- Cottage cheese (1 cup, full-fat): This is non-negotiable if you want that luxurious texture; the fat does things low-fat versions simply can't replicate, and it's what keeps this from tasting thin or chalky.
- Fresh lemon juice (2 tablespoons): Brightness and a hint of acid that prevents the avocado from darkening too quickly while making every other flavor pop.
- Garlic clove (1 small, minced): Just enough to whisper into the background rather than shout; mince it fine so it blends smoothly without any sharp bites.
- Fresh chives (2 tablespoons, finely chopped): These add a soft onion note and a visual hint that this is fresh, not processed—save a pinch for garnish.
- Black pepper (1/4 teaspoon): Freshly ground if you have it; pre-ground works but tastes a bit flatter.
- Sea salt (1/4 teaspoon): Start conservative here because you can always taste and add more, but you can't take it back.
- Red pepper flakes (1/4 teaspoon, optional): For when you want a subtle warmth that builds rather than a hit of instant heat.
- Extra virgin olive oil (1 tablespoon, optional): A drizzle at the end transforms this from creamy to silken, and it also looks intentional when someone's watching you plate it.
Instructions
- Combine the base:
- Drop your avocado flesh and cottage cheese into the food processor along with the lemon juice and minced garlic. You'll smell the lemon immediately, sharp and clean.
- Blend until smooth:
- Start on low, then pulse up to medium—watch it go from chunky and separated to this glossy, unified cream. This usually takes about a minute, but pause to scrape down the sides where pieces cling stubbornly to the bowl.
- Add the rest:
- Sprinkle in the chives, black pepper, and salt, then pulse a few times until they're just distributed. You want visible flecks of green, not a uniform pale mixture.
- Taste and adjust:
- This is the moment to play—a squeeze more lemon? A pinch more salt? Trust your mouth over any recipe instruction because your preferences matter here.
- Optional richness:
- If you're going the olive oil route or adding heat from red pepper flakes, blend them in now until the whole thing looks and feels unified.
- Transfer and serve:
- Spoon it into a bowl, make a small well on top for garnish if you're feeling presentational, and serve it alongside whatever vegetables, crackers, or bread you've got on hand. The best moment is when it's still cool and fresh.
Save There's something satisfying about bringing this to a gathering, especially when someone who swears they don't like cottage cheese eats half the bowl before even realizing what it is. It's the kind of dip that makes you feel like you pulled off something more sophisticated than the effort required, which is its own quiet victory.
Why This Combination Works
Cottage cheese gets a bad reputation—people imagine something grainy and institutional. But the right cottage cheese, especially full-fat, brings a creaminess that avocado alone can't quite manage while staying lighter than cream cheese or sour cream would. The avocado adds richness and that subtle buttery note, while the cottage cheese provides structure and keeps everything from separating as the avocado naturally wants to do. Lemon juice ties it all together, preventing oxidation while brightening every flavor.
What to Serve It With
The versatility here is part of why this dip gets made so often in my kitchen. Crisp vegetables—cucumber slices, bell pepper strips, radishes—all taste clean and sharp against the creamy base. But it's equally good with whole grain crackers, toasted bread, or pita chips if you want something with more structure. I've even used it as a sandwich spread, which somehow tastes lighter and more interesting than mayo, and once spread it on roasted chicken for an impromptu lunch that shouldn't have worked but absolutely did.
Variations and Swaps
The beauty of this dip is that it doesn't demand specific ingredients beyond the core three—avocado, cottage cheese, and lemon. Everything else is flexible depending on what you're in the mood for or what you have on hand. Greek yogurt can substitute partially for cottage cheese if you're leaning toward tang, though you'll lose some of the distinctive creaminess. For heat lovers, smoked paprika adds depth that red pepper flakes don't quite capture. Fresh dill works beautifully if chives aren't around, and a whisper of cumin brings an unexpected warmth that makes people pause and ask what that flavor is.
- For vegan versions, use a thick plant-based cottage cheese alternative or cashew cream blended with silken tofu.
- Try adding fresh cilantro instead of chives for a completely different mood, or mix in some lime juice if you want a southwest lean.
- A tiny splash of hot sauce can replace red pepper flakes for something with more complexity and depth.
Save This dip asks for almost nothing and delivers something that feels like you actually tried. Keep it on rotation, and people will start asking you to bring it to everything.
Cooking Questions & Answers
- → Can I make this spread vegan?
Yes, substitute the cottage cheese with a plant-based alternative to keep the creamy texture without dairy.
- → How should I store the spread?
Keep it refrigerated in an airtight container for up to 2 days and press plastic wrap directly on the surface to prevent browning.
- → How can I add more spice to it?
Blend in crushed red pepper flakes for a gentle heat that complements the creamy base.
- → What are good pairings for this spread?
It pairs well with fresh vegetables, whole grain crackers, and can also be used as a flavorful sandwich spread.
- → Is this suitable for a low-carb diet?
Yes, it’s naturally low in carbohydrates while providing healthy fats and protein.