Herby Cottage Cheese Dip
This Easy Cottage Cheese Dip Recipe is refreshing, packed with flavor, and so simple to make!
What I love most about this healthy dip is how versatile it is. You can create a tzatziki-style version with dill or mint, or go for a cilantro and lime zest twist to complement your favorite Mexican dishes. This time, I went with tarragon and chives, and it was the perfect match for chicken meatballs!

Key ingredients
- Cottage cheese: I find that large curd cottage cheese makes for a slightly creamier dip, but small curd cottage cheese will work in a pinch.
- Cucumber: While I love English cucumbers for salads, just a regular (and generally cheaper) American cucumber is fine for this recipe.
- Lemon juice: Freshly squeezed lemon juice adds a bright flavor that balances the richness of the cottage cheese. Feel free to add an extra splash after tasting.
- Olive oil: A spoonful of olive oil helps create a rich, smooth texture when blended with the cottage cheese.
- Herbs: Fresh herbs like dill, tarragon, parsley, chives, and mint are ideal for this recipe. I recommend picking just one or two herbs to ensure a well-balanced dip.
Step by step photos
Step 1: Cut the cucumber lengthwise, then use a spoon to scrape out the seeds.
Step 2: Grate the cucumber on the large holes of a box grater. Then place in a kitchen towel and wring out excess moisture.
Step 3: Blend the cottage cheese, lemon juice, garlic and olive oil in a food processor until smooth.
Step 4: Mix in the grated cucumber and herbs. Season with salt to taste.
Storage and make ahead
Leftover cottage cheese dip will keep well in an airtight container in the refrigerator for 2-3 days.
You can also prepare the dip a day in advance—this gives the flavors a chance to blend and develop, making it even tastier. Just keep it chilled until you’re ready to serve, and give it a quick stir to bring it back to life.
Pro tip: If making this dip ahead of time, it’s important to really squeeze the excess moisture out of the cucumbers as they’ll release a bit more moisture as they sit.
Serving ideas
- Pita chips or veggies: Perfect for dipping! Try pairing with fresh dill or parsley for a bright, herby touch.
- Chicken or turkey meatballs: I served this tarragon and chive version with chicken meatballs and orzo for a Mediterranean-inspired meal.
- Sheet pan dinners: This dip makes roasted chicken and veggies even better! Try an oregano version with my Lemon Garlic Chicken and Potatoes or a tarragon and dill dip with this Roasted Chicken and Beets Sheet Pan Dinner.
FAQs
For a cohesive and well-balanced dip, I recommend sticking to just one or two herbs.
I find that large curd provides a slightly creamier texture, but small curd will also work well.
Yes, low-fat or non-fat cottage cheese works well, though full-fat will give a creamier texture.
Yes, you can absolutely leave out the cucumber! The cucumber adds a refreshing taste and brightens the flavor, but the dip will still be creamy and flavorful without it.
Freezing is not recommended, as cottage cheese can separate and become grainy when thawed.
Herby Cottage Cheese Dip
- Total Time: 15 minutes
- Yield: 1.5 cups
Description
This easy cottage cheese dip is packed with flavor from crisp grated cucumber and your choice of fresh herbs!
Ingredients
- 1/2 medium cucumber
- 1 cup (230 grams) large curd cottage cheese
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice
- 1 clove garlic, minced
- 1–2 tablespoons chopped fresh herbs* (tarragon, chives, dill, mint, cilantro, parsley, etc.)
- Kosher salt to taste
Instructions
- Cut the cucumber lengthwise, then gently run the spoon along the center to scrape out the seeds.
- Grate the cucumber using the large holes of a box grater. Wrap the grated cucumber in a clean kitchen towel and squeeze tightly to remove excess moisture. Set aside.
- In a food processor, combine the cottage cheese, olive oil, lemon juice, and minced garlic. Blend until smooth and creamy.
- Transfer the cottage cheese mixture to a bowl. Stir in the prepared cucumber and your choice of chopped fresh herbs until evenly combined.
- Taste and season with salt as needed.
- Enjoy immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Herb ideas: I recommend choosing just 1-2 herbs for a balanced dip. My favorite combinations are tarragon and chive, dill and mint, or basil and thyme.
Storage: Transfer the dip to an airtight container and refrigerate for 2-3 days. Stir well before serving.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Global
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