This high-protein dip calls for cottage cheese and lots of lemon and garlic. Perfect party app!
The Deets
One of my all-time favorite high-protein snacks that also makes for an irresistibly tasty appetizer is this lemony garlic whipped cottage cheese dip. It’s creamy, fresh, and full of flavor, making it the perfect addition to any snack spread, gathering, or just a cozy afternoon at home. The highlight of this dip is the rich garlic confit, which I prepare by slow-cooking garlic cloves in olive oil along with plenty of lemon rind and fresh rosemary, filling the kitchen with a mouth-watering aroma as it simmers.
Once the garlic is soft and fragrant, I blend it with @breakstones cottage cheese—a great source of protein that creates a smooth, velvety texture—along with a generous amount of fresh basil leaves for a touch of herbal brightness, and even more lemon juice and zest to give it that vibrant citrusy kick. It’s all about layering the flavors here to create a dip that’s light yet packed with a complex, savory depth.
When it’s ready, I drizzle some of the leftover garlic confit oil over the top for a final flourish, which adds a beautiful sheen and infuses each bite with extra flavor. Serve this dip with whatever you love to snack on, whether it’s fresh-cut veggies, crispy crackers, or slices of toasted baguette. It’s super high in protein and so simple to make—a great choice whether you’re prepping for a party or just looking for a satisfying, healthier snack option.
For those of us who enjoy snacks with a little more substance and love recipes that can be whipped up in minutes, this lemony garlic whipped cottage cheese dip delivers. It’s a fantastic way to get your protein fix and makes every bite feel special. When snack time calls, break better with Breakstones! Full recipe below! #breakstones #cottagecheese#breakforprotein #breakbetter#breakforbreakstones
Lemony garlic whipped cottage cheese dip
Ingredients
For the garlic confit:
- 1 head of garlic or enough to fill your ramekin with the skin peeled off
- The peeled rind of 1 lemon
- A few sprigs of rosemary
- Salt and pepper
- Extra virgin olive oil
The rest:
- 1 cup Breakstones cottage cheese
- About ¼ cup fresh basil
- Confit see above
- Lemon juice juice from the lemon above
- Sea salt
- Pepper
- Red pepper flakes
Instructions
- Preheat oven to 250. Using a veggie slicer, peel the rind off of lemon and add to a ramekin. Add a few sprigs of rosemary, and peeled garlic. Cover with enough olive oil to submerge the garlic and season with salt and pepper. Cook for about 2 hours or until garlic is softened and the oil is bubbly. Let confit cool.
- Add cottage cheese, confit (reserving a few cloves for topping at the end), basil, lemon, salt and pepper to a food processor and blend until smooth and combined. Season to taste. Add to a shallow bowl, spreading in an even layer. Add a few cloves to the center and top with more fresh basil and nice drizzle of the confit oil. Serve with whatever you feel like snacking on. Enjoy!
