Save I stumbled onto this dip by accident one afternoon when my fridge was running low before guests arrived. I had half an avocado going soft, a container of cottage cheese I'd bought for some forgotten reason, and about ten minutes to make something impressive. The blender whirred, the green and white swirled together, and suddenly I had this impossibly creamy, tangy dip that tasted nothing like the sum of its parts. Everyone asked for the recipe before they left.
The first time I served this to my sister, she assumed I'd spent hours on it because the texture was so smooth and the flavor so clean. When I told her it was just avocado and cottage cheese, she made me write it down on a sticky note so she wouldn't forget. Now it's her go-to when she's hosting, and she texts me photos of her variations. That kind of surprised trust in a simple recipe never gets old.
Ingredients
- Ripe avocado: The foundation of everything here—choose one that yields slightly to pressure but isn't mushy, and use it the same day you cut it to avoid any browning or bitterness in the dip.
- Full-fat cottage cheese: This is where the protein hides and the creaminess comes from; low-fat versions will make the dip thin and chalky, so don't skip this part.
- Fresh lemon juice: Brightens the whole thing and keeps the avocado green, so squeeze it fresh if you can and never use the bottled stuff.
- Garlic clove: Start with one small clove minced fine; you can always add more, but garlic in a no-cook dip gets louder as it sits.
- Fresh chives: The gentle onion note that stops this from tasting flat or one-dimensional—they're worth seeking out rather than substituting.
- Black pepper and sea salt: Taste as you go because cottage cheese and avocado have different salt thresholds depending on brands.
- Red pepper flakes (optional): A tiny pinch transforms this into something with a whisper of heat that builds on your tongue.
- Extra virgin olive oil (optional): A small drizzle at the end adds a silky finish if you want the dip to feel even more luxurious.
Instructions
- Combine and blend:
- Drop your avocado, cottage cheese, lemon juice, and that single garlic clove into your food processor or blender. The cottage cheese might look lumpy next to the avocado, but trust the machine—blend until you have something that looks like pale green velvet with no visible curds.
- Add the delicate flavors:
- Pulse in the chives, black pepper, and salt gently so you don't bruise the chives or lose their fresh bite; you want them to taste like they were just snipped from the garden.
- Taste and adjust:
- This is the moment to be honest with yourself about salt and lemon—dip a chip or a carrot stick and really think about whether it needs more brightness or seasoning.
- Optional spice and richness:
- If you want heat, stir in a tiny sprinkle of red pepper flakes and pulse just to combine; if you want silk, drizzle in the olive oil and blend again until it's completely smooth.
- Serve and garnish:
- Scoop into a bowl and top with a whisper of chives or a final drizzle of good olive oil—this small touch makes it look intentional and special.
Save There was one Sunday when I brought this to a family dinner and my mom kept hovering near the bowl, eating it straight with a spoon while pretending to supervise. By the time we sat down to actual lunch, it was nearly gone. I love a recipe that doesn't need to be fancy to be loved.
Storage and Make-Ahead Tips
This dip is best served right away, but if you need to prepare it a few hours in advance, keep it in an airtight container in the coldest part of your fridge with a layer of plastic wrap pressed directly onto the surface. The lemon juice will buy you some time against browning, but avocado always wins eventually, so plan to make it the day of your gathering. If you have leftovers, spread it on toast the next morning with a fried egg on top.
Pairing Suggestions
This dip wants crisp vegetables—snap peas, radishes, cucumber slices, bell pepper strips—but it also loves whole grain crackers or toasted bread. A cold glass of crisp white wine or just sparkling water with a squeeze of lemon feels like the right companion. I've even used it as a sandwich spread instead of mayo, which turned an ordinary lunch into something I actually looked forward to.
Variations Worth Trying
Once you have the base down, this dip invites gentle experiments. A handful of fresh herbs like dill or cilantro can shift the whole flavor toward something more garden-forward. For a vegan version, use silken tofu blended with cashew cream or a plant-based cottage cheese and you'll barely notice the difference in texture. I've also added a small roasted beet once for color and a subtle earthy sweetness that surprised everyone in the best way.
- Try a pinch of smoked paprika if you want warmth without heat.
- Fresh dill works beautifully if you prefer a more herbaceous profile.
- For a Greek-inspired version, add a touch of white miso and dried oregano.
Save This recipe has taught me that the best dishes are often the simplest ones, the ones that let good ingredients speak for themselves. Every time I make it, someone asks for the recipe, and that never stops feeling like a small, sweet victory.
Recipe FAQs
- → How can I make the spread spicier?
Add crushed red pepper flakes during blending for a spicy kick, or adjust to taste after mixing.
- → What substitutes work for cottage cheese in this blend?
Use plant-based or vegan alternatives like almond or cashew-based cheeses for a dairy-free option.
- → How should I store the avocado and cottage cheese mixture?
Keep refrigerated in an airtight container for up to two days. Press plastic wrap directly on the surface to prevent browning.
- → Can I prepare this blend without a food processor?
A blender works well; otherwise, finely mash the avocado and cottage cheese, then mix thoroughly for a creamy consistency.
- → What are some serving suggestions for this spread?
Serve with fresh vegetables, whole grain crackers, or as a flavorful sandwich spread to enhance your snacks.
- → Does this spread fit into special diets?
Yes, it suits vegetarian, gluten-free, and low-carb diets, making it a versatile choice for many preferences.