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Snack recipe · from the recipe book

Smoky Paprika Cottage Cheese Cheddar Dip

A creamy, tangy blender dip of cottage cheese and sharp cheddar warmed with smoked paprika, served with crisp, cool raw vegetables.

Smoky Paprika Cottage Cheese Cheddar Dip

Ingredients

  • 1½ cups340 gCottage cheese, 2%
  • ½ cup shredded60 gCheddar cheesefinely shredded
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 clove3 gGarlicpeeled
  • 2 tsp10 gLemon juice
  • 1½ tsp7 gOlive oil
  • ¼ tsp0.5 gBlack pepper
  • 1 medium15 gGreen onionsthinly sliced
  • 3½ medium200 gCarrotscut into sticks
  • 4 stalks160 gCelerycut into sticks
  • 2⅓ cups sliced250 gCucumbersliced into rounds
  • 2 cups florets180 gBroccolicut into bite-size florets

Steps

  1. Prepare the vegetables first: cut the carrot and celery into sticks, slice the cucumber into rounds and cut the broccoli into florets. Arrange them on a platter and chill while you make the dip.
  2. Put the cottage cheese, cheddar, garlic, lemon juice, black pepper and three-quarters of the smoked paprika in a blender.
  3. Blend until very smooth and creamy, about 1 to 2 minutes, scraping down the sides once.
  4. Spoon the dip into a serving bowl and swirl the top with the back of a spoon.
  5. Drizzle the olive oil over the dip, dust with the remaining quarter of the smoked paprika and scatter the green onion on top.
  6. Serve right away with the chilled carrot, celery, cucumber and broccoli for dipping, or cover and refrigerate the dip up to 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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