Summer is finally here! And with summer comes summer grills, get-togethers, and potlucks. A perfect time for fresh veggies from the garden spread out with a delectable veggie dip. Yet we want something that is still healthy, in steps in the simple summer cottage cheese dip!
Grab those summer veggies, your blender, and a few simple ingredients and whip up one of my favorite Simple Summer Cottage Cheese dip.
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There is something delightful about this time of the year. Summer is barely beginning, but you can already taste the season.
My garden is expanding this year thanks to ample homesteading podcast listening to this winter. Our goal is to create a year's worth of tomato products, a year's worth of squash, a year's worth of herbal tinctures, and a year's worth of potatoes and onions. There are lots of other crops going in as well like carrots, melons, chives, etc.
Of course, all that extra vegetable growing has got me thinking about extra yummy ways of consuming the veggies. A cottage cheese dip sounded like the perfect addition to my summer dips and sauces collection.
Summer dips can be an effective and excellent way to add some spice to your vegetable consumption. Not to mention, kids often will eat more of the veggies!
Healthy Summer Dips
Often the vegetable dips that we purchase at a store have nasty hidden ingredients. I was recently at our local grocery store and decided to stop and look at the dips and dressings. There were at least 5 dips and dressings where the first ingredient listed was sugar.
How unfortunate that our healthy veggies often get drenched with sugar and other unhealthy ingredients.
That is one of my favorite parts of this cottage cheese dip. It looks and tastes like many of the vegetable dips that you would pick up at a store, with none of the nasty ingredients.
And it will literally only take you a few minutes to whip up!
Another healthy and scrumptious dip that I love to create is my Tahini Dip, made with Trim Healthy Mama Hubby Lovin' seasoning.
Can you make Dip out of Cottage Cheese?
You can absolutely make a delicious dip out of cottage cheese. The key part of this cottage cheese dip will be blending it extraordinarily well. This will make it into a smooth consistency that your guests or family will gobble up!
Ingredients for the Cottage Cheese Dip
2 cups cottage cheese
⅛ tsp mineral salt
¼ tsp garlic powder
¼ tsp onion powder
1 tsp dill seasoning
¼ cup mayonnaise
1 tbsp unsweetened almond milk
Let's Talk about Salt
Salt is an interesting topic. I was recently listening to the Patry Chat by Homesteading Family and they had a lovely little spotlight explaining why traditional salt from the grocery store can be so toxic to your body. They also go into what type of salt is extremely healthy for your body! Although the entire podcast is not about salt, it is entitled "Plan your Best Garden PART 1." It is a great listen if you have a moment.
I personally use a variety of mineral salt, depending on what is readily available. This includes THM mineral salt that contains no anti-caking agents or preservatives.
Add ingredients into a blender or food processor.
Blend until completely smooth.
Add additional almond milk if the consistency is too thick.
Store in the refrigerator for up to one week.
Serve with veggies
Recipe Video Tutorial
Tips for Making the Cottage Cheese Dip
This dip is truly best served chilled! My favorite way to serve it in the summer is with my Dips on Ice container. It is a wonderful way to keep the dip chilled and it makes a beautiful serving edition to any kitchen.
As stated before, the key to this recipe is to BEAT it completely! I mean, you are really going to way to blend it until smooth. Make that blender do some WORK!
If you would like to create this into a THM FP recipe, use low-fat cottage cheese and omit the mayonnaise. Increase the almond milk to the consistency that you prefer.
- 2 cups cottage cheese
- ⅛ tsp mineral salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp dill seasoning
- ¼ cup mayonasie
- 1 tbsp unsweetened almond milk
- Add ingredients into a blender or food processor.
- Blend until completely smooth.
- Add additional almond milk if the consistency is too thick.
- Store in the refrigerator for up to one week.
- Serve with veggies
- If you would like to create this into a Fuel Pull recipe, omit the mayonnaise and use low-fat cottage cheese. You may need to increase the almond milk to create a good consistency.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 93mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Online calculators are estimates only. Use your best judgement when consuming.