Ingredients
Scale
- 2 cups low-fat or whole milk cottage cheese
- 1 medium English cucumber, finely diced
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon onion powder
Instructions
- Start by dicing your English cucumber into very small pieces. Since cucumbers have a high water content, place the diced pieces on a paper towel and gently press down to remove excess moisture. This prevents the dip from becoming too watery later on.
- If you prefer a smooth, whipped texture similar to Greek yogurt, place the cottage cheese in a blender or food processor. Pulse for 30 to 60 seconds until completely smooth. If you enjoy the traditional chunky texture of cottage cheese, you can skip this step and leave it as is.
- In a large mixing bowl, combine the cottage cheese, diced cucumber, fresh dill, minced garlic, lemon juice, salt, pepper, and onion powder. Use a large spoon or spatula to fold everything together until the herbs and spices are evenly distributed throughout the mixture.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes before serving. This allows the garlic and dill to infuse into the cottage cheese, creating a deeper and more cohesive flavor profile.
- Cook Time: 15 minutes
- Diet: Keto, Low-Carb, Vegetarian