Save I discovered this dip by accident on a Tuesday afternoon when I had half an avocado going soft and a container of cottage cheese that needed using up. My first instinct was to toss them, but something made me throw them in the blender with lemon and garlic instead. The result was so creamy and alive that I texted my sister a photo before even tasting it. She came over that evening and we ate the whole bowl with crackers while sitting on the kitchen counter, talking too loud and laughing at nothing in particular.
I made this for a potluck once and brought it in a glass bowl, worried the whole drive that it would separate or brown in the car. A woman I'd never met before grabbed a cracker, dipped, and her eyes lit up like I'd just handed her something rare. She asked for the recipe right there, her fingers still in the dip, and I realized it wasn't just good—it was the kind of simple that makes people stop and ask questions.
Ingredients
- Ripe avocado: Use one that yields slightly to pressure but isn't mushy—too soft and it tastes metallic, too firm and you'll be blending forever.
- Full-fat cottage cheese: This is the secret to creaminess that actually holds together; low-fat versions can make the dip watery and thin.
- Fresh lemon juice: The acid stops the avocado from browning and brightens everything; bottled juice doesn't have the same snap.
- Garlic clove: One small clove is enough—raw garlic can overpower quickly, and you can always add more after tasting.
- Fresh chives: They add a whisper of onion without sharpness, and they look beautiful scattered on top like you meant to be fancy.
- Sea salt and black pepper: These are scaffolding; taste as you go and trust your own palate more than any recipe.
- Crushed red pepper flakes: Optional but transformative if you like heat to creep up slowly with each dip.
- Extra virgin olive oil: A small drizzle finishes it with richness and keeps it from oxidizing too quickly.
Instructions
- Blend the base:
- Add avocado, cottage cheese, lemon juice, and garlic to your food processor. Blend until completely smooth, stopping to scrape down the sides—you want no lumps, just silk.
- Add the flavor:
- Pulse in chives, black pepper, and salt until they're distributed but still visible; you don't want them obliterated into nothing.
- Taste and adjust:
- This is the moment that matters most—add more lemon if it needs brightness, more salt if it feels flat, more pepper if you want depth.
- Optional additions:
- If you're adding red pepper flakes or olive oil, blend them in now, letting the flavors marry for a moment before tasting again.
- Transfer and serve:
- Scoop into a bowl, garnish with extra chives or a small drizzle of oil, and serve immediately with vegetables, crackers, or as a spread on toast.
Save The best part happened when my neighbor brought over her eight-year-old, who usually won't touch anything green. She dipped a carrot, took a bite, and asked if it was ice cream. It's become her favorite now, and every time I make it, I think about that moment and feel like I've accidentally discovered something that bridges the gap between what kids think they should like and what they actually do.
Storage and Make-Ahead
This dip is best made fresh, but it will keep in an airtight container for up to two days if you take the precaution of pressing plastic wrap directly onto the surface before sealing the lid. The lemon juice slows browning significantly, but avocado will still oxidize—the flavor stays good even if the color isn't picture-perfect. If you're making it ahead for a party, wait until a few hours before guests arrive, or prepare the cottage cheese mixture the day before and blend in the fresh avocado just before serving.
Variations and Substitutions
The beauty of this recipe is how easily it bends to whatever you have on hand. For a vegan version, plant-based cottage cheese works surprisingly well—cashew-based options are creamier than tofu-based ones. If you want heat, red pepper flakes are straightforward, but a pinch of cayenne or fresh jalapeño adds a different kind of kick. For herbs, cilantro or dill can replace chives entirely, shifting the whole personality of the dip in seconds.
Pairing and Serving Ideas
This dip is endlessly versatile because it sits in the sweet spot between rich and fresh, creamy and light. It works as a vegetable dip with crisp carrots and celery, spread thickly on whole grain toast, dolloped onto salads for unexpected richness, or even used as a sandwich spread. It pairs beautifully with crisp white wines, sparkling water with lemon, or even beer if you've leaned into the spice.
- Serve with cucumber slices, bell pepper strips, radishes, or any raw vegetable that benefits from creamy contrast.
- Use it as a base for an open-faced sandwich—avocado is already there, so add a handful of greens and you're done.
- Dollop it alongside grilled fish or chicken for an unexpected richness that tastes effortless.
Save This recipe lives in that quiet corner of cooking where the simplest ingredients become something that makes people slow down and ask questions. Make it, share it, and watch what happens.
Recipe FAQ
- → How do I achieve a smooth, creamy texture?
Blend avocado and cottage cheese until there are no lumps, scraping the sides to ensure consistency. Using full-fat cottage cheese enhances creaminess.
- → Can I add spice to this dip?
Yes, incorporate crushed red pepper flakes during blending to introduce a subtle heat without overpowering the flavors.
- → What can I serve this spread with?
It's excellent alongside fresh vegetables, whole grain crackers, or as a flavorful sandwich spread.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 2 days. Press plastic wrap onto the surface to prevent browning.
- → Is there a vegan alternative for cottage cheese?
Yes, replace cottage cheese with plant-based alternatives like tofu or vegan cream cheese for a dairy-free version.