Easy to whip up with minimal ingredients, this creamy, flavorful Garlic and Chive Cottage Cheese Dip Recipe is great to keep on hand for snacking.
I don’t know about you, but I’ve never been one to shy away from bold-flavored foods.
Extra, extra onion on every sandwich. (I wish I were kidding. If you’re ever at a sandwich shop and you hear someone order their sandwich with double extra onion, walk up and say hi because it’s probably me.)
At least one more clove of garlic than every recipe calls for.
Tuna fish for breakfast…why not?!
(Yup, Mike is indeed a very lucky guy, lol. Luckily for both of us, he eats the same way though!)
This Garlic and Chive Cottage Cheese Dip Recipe is no different. But like I talk about in this post, as it roasts, garlic takes on a sweet, nutty, and much more mellow flavor, so it isn’t nearly as in-your-face as you’d imagine. But then don’t forget, there are chives too, so this crema really does end up pretty bold. But that’s why it’s so good.
In This Article
Inspiration for this Garlic and Chive Cottage Cheese Dip Recipe
My inspiration for this Garlic and Chive Cottage Cheese Dip Recipe was Mexican Crema. This is a tangy Mexican cream (similar to sour cream) that pairs perfectly with oh so many things.
Here I used cottage cheese to get a similar creamy consistency without using cream. I like mine with some texture instead of completely smooth, but you can process yours until it reaches your desired consistency.
As an added bonus, this cottage cheese dip is high in protein and low in carbs with just 2g net carbs per serving.
Pro Tip: You can use ricotta cheese instead of cottage cheese to make this recipe.
What Can You Use Cottage Cheese Dip For?
- Serve it as a dip with crackers, chips, pretzels, or carrot and celery sticks.
- As a condiment on sandwiches, burgers, or tacos.
- Instead of salad dressing.
- Make it into pasta sauce – just toss with warm pasta and a drizzle of olive oil.
- As filling for stuffed shells or lasagna.
- Stuff it into an omelet.
- As a pre or post-workout snack, along with raw vegetables for dipping.
More Dip Recipes to Try:
- Warm Cheesy Garlic and Kale Dip
- Greek Yogurt Ranch Dip
- Edamame Dip
- Charred Triple Onion Dip
- Roasted Red Pepper Hummus
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Garlic and Chive Cottage Cheese Dip Recipe
Ingredients
- 4 large cloves of garlic not peeled
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon salt plus 1 pinch
- 1/8 teaspoon black pepper plus 1 pinch
- 1 1/4 cups cottage cheese
- 2 tablespoons minced fresh chives plus more for garnish if desired
Instructions
- Preheat oven to 375F.
- Place the unpeeled garlic cloves in the center of a square of foil. Drizzle on the oil and add a sprinkle of salt and pepper. Wrap up the garlic cloves in the foil, and then place the foil package onto a baking sheet or an oven-safe casserole dish. Roast until the garlic is completely soft and light caramel in color, about 35 to 40 minutes. Cool completely and then peel the garlic cloves.
- Add the cottage cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the roasted garlic to a food processor. Process until it reaches your desired consistency (I like it pureed, but with a little texture instead of completely smooth), scraping down the sides as necessary. Add the chives and pulse a couple times to combine.
- You can serve it immediately, or refrigerate for up to 3 days because it’s even more delicious after it sits for a couple days and the flavors blend.
Faith's Tips
- Net Carbs: 2g per serving (1/4 cup)
- You can use ricotta cheese instead of cottage cheese in this recipe.
Nutrition
This post was first published on An Edible Mosaic on August 26, 2014. I updated it with more information on July 29, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Can I use dried chives? Or do I have to use fresh ones?
Mehrnaz, You can use dried chives in a pinch, but fresh chives will definitely add more flavor.
Tomorrow i try this, it sounds delicious. I have created a similar dip with labne and fresh herbs…tarragon, chives, parsley, are just possibilities whatever you have available will create unique flavor and be sure to add lemon juice, salt and or red pepper flakes. Thinning with milk or buttermilk produces a ranch like salad dressing. Thanks you always inspire me.
You have to love cottage cheese! So good. One of our favorite Mexican restaurants in my husband’s hometown serves a cottage cheese dip that actually sounds VERY similar to this. Going to give it a try and see!
I love roasted garlic, this crema would make such a great appetizer!
Love the idea of stuffing this in an omelet or some crepes! That’s my kind of breakfast!