Cottage Cheese Dip with feta cheese, a splash of olive oil , lemon juice and spring onions, a fantastic dip recipe that is refreshing, light and so delicious. You can serve it with crunchy veggies, crostini, toast or pretzel bites to name a few. It's super quick and easy, and made in the blender for a speedy and fussfree prep, and it's the perfect appetizer for every occasion.

Cottage cheese is an absolute delight on a crunchy slice of toast, either by itself or topped with fresh fruit, nuts or seeds, a good drizzle of your favourite syrup or honey - that right there is the perfect breakfast or brunch if you ask me.
But you can also used it as a star ingredient in other breakfast/brunch dishes - my cottage cheese pancakes and cottage cheese scrambled eggs are not only healthy and nutritious, but also incredibly delicious.
But this cottage cheese dip is something else! Sure, you can enjoy it as it is, but turn the cottage cheese into a creamy dip, and it's insanely good! It's fresh, creamy, perfect for sharing, and as good as can be.
The combo cottage cheese / feta cheese or cow's/ farmer's cheese is wonderfully delicious, as the hard cheese adds a touch of saltiness and adds to the creamy texture.
We served ours with yogurt flatbread and wow! What a little triumph there! Even our 14 months old boy smashed it, he couldn't have enough if it! And while it certainly pleases little ones' palate, it also goes down well with grown ups.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used

- cottage cheese - I chose the full-fat cottage cheese, but if you prefer the low fat version, you can use that instead
- feta cheese - or cow's cheese
- olive oil - I used some for the dip, and also used a bit for drizzling over it when it's served
- lemon juice - for a fresh kick
- spring onion - or chives, they add colour and a good punch
- olives & roquito peppers - to serve, they are optional
Step-by-step photos and instructions
- add the cottage cheese, feta, lemon juice and half of the olive oil to a blender and blitz for 30 seconds at least to get a smooth paste ( see photo 2)
- add the chopped spring onions and blitz again really briefly to combine
- transfer the dip to a serving bowl, drizzle the rest of the olive oil over, add olives, peppers and a bit of crumbled feta and serve immediately

Expert tips
I didn't blitz the spring onions more than just to combine them with the rest of the ingredients, if you blitz them for longer, they will turn into paste along with the rest of the dip.
I think it's just a matter of preference though, as both ways are absolutely fine, and the dip is incredibly delicious, with or without chunkier bits of spring onion.
If the dip is not consumed at once, it can be covered with clingfilm and refrigerated, we had some left for the next day, and it was as delicious.
Other dips you might like

If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.

Cottage Cheese Dip
Ingredients
- 250 g cottage cheese ( 1 cup)
- 100 g feta cheese ( â…” cup)
- 1 spring onion
- 2 tablespoon olive oil
- ¼ cup olives and roquito peppers ( to garnish)
- 1 tablespoon lemon juice
Instructions
- Crumble the feta cheese and reserve one tablespoon for garnishing.
- Add the cottage cheese, half of the olive oil, lemon juice and crumbled feta to a blender and blitz for 30 seconds to get a paste.
- Add the chopped spring onion and blitz very briefly to combine them with the rest of the dip.
- Tranfer the dip to a serving bowl, drizzle the remaining olive oil over, and top with olives and roquito peppers.
Video
Notes
- If the dip is not consumed at once, it can be covered with clingfilm and refrigerated, we had some left for the next day, and it was as delicious.
Leave a Reply