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Snack recipe · from the recipe book

Whipped Yogurt and Cottage Cheese Dip

A silky, cloud-light plain dip with a gentle tang and a peppery olive oil finish, served with crisp, cool cucumber and sweet carrot sticks.

Whipped Yogurt and Cottage Cheese Dip

Ingredients

  • 1 cup200 gCottage cheese, 2%
  • 9 oz250 gPlain Greek yogurt, nonfat
  • 2 tsp10 gLemon juice
  • 1 tbsp14 gOlive oildivided
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Prepare the vegetables first: cut the cucumber into sticks, and peel the carrot and cut it into sticks. Keep them chilled while you make the dip.
  2. Put the cottage cheese in a blender and blend for about 1 minute, scraping down the sides, until completely smooth with no curds left.
  3. Add the Greek yogurt, the lemon juice, the salt and half of the olive oil to the blender. Blend for 30 to 60 seconds until light, fluffy and glossy.
  4. Spoon the whipped dip into a shallow bowl and swirl the top with the back of a spoon.
  5. Drizzle the remaining half of the olive oil into the swirls and sprinkle the black pepper over the top.
  6. Serve the dip right away with the cucumber sticks and carrot sticks for dipping, or cover and chill it until serving.

Contains: Milk.

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

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