Cottage Cheese Ranch Veggie Dip

Ingredients

• 2 cup low-fat cottage cheese
• 0.25 cup plain Greek yogurt
• 2 tablespoon fresh dill, chopped
• 2 tablespoon fresh chives, chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 tablespoon lemon juice
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper

Instructions

1. Add the cottage cheese, Greek yogurt, lemon juice, garlic powder, and onion powder to a blender or food processor.
2. Blend on high for 45 to 60 seconds, scraping down the sides once, until the dip is completely smooth and silky with no visible curds.
3. Scrape into a bowl and fold in the chopped dill and chives by hand, stirring just until the herbs are evenly flecked throughout and still bright green, about 15 seconds.
4. Season with the salt and black pepper, then taste and adjust, adding a squeeze more lemon until the dip tastes pleasantly tangy and balanced.
5. Cover and chill for at least 20 minutes, until the dip thickens to a scoopable, sour-cream-like texture before serving with cut vegetables.

Nutrition (per serving)

Calories

136

Protein

20 g

Fat

2.7 g

Carbs

8 g