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Herbed Cottage Cheese Dip (Boursin-style!)

This whipped cottage cheese dip with tons of herbs and garlic is perfect for dipping veggies or chips in or spreading on crackers and just takes a few minutes to make. So tasty it will convert even cottage-cheese haters!

A hand dipping a cracker into a bowl of creamy pale herbed dip.

Why you’ll love it

  • It’s garlicky and herby and tastes just like Boursin!
  • It’s high in protein and low in calories.
  • It takes just a few minutes to make.
  • You can eat it right away or it tastes even better the longer it chills so it’s perfect for meal prep.
  • You can use either dried or fresh herbs, measurements for both are given.

Ingredients and substitutions

The ingredients for this recipe are pretty straightforward but I’ve included a photo of them below in case you have any doubts (except note that I forgot to add the ground garlic in the photo, oops!). You can scroll on down to see any substitutions you can make.

Fresh herbs can be substituted for dried but you’ll get more consistent results (and it’s just easier!) with dried ones.

Labelled ingredients for the dip including basil, parsley, cottage cheese, garlic and dill.

Basil: You can use either fresh or dried basil here, both measurements are given in the recipe card.

Parsley: Fresh or dried, however, if you don’t like it or don’t have any on hand then this is one ingredient you can omit.

Cottage cheese:I advise using full-fat cottage cheese rather than low-fat for this recipe because the flavor is much better and the difference in calories is really negligible as cottage cheese is fairly low-fat anyway. If you can’t find any cottage cheese you can substitute it with ricotta but I would advise adding a little more salt to taste as ricotta is sweeter.

Dill: Fresh or dried, I don’t recommend omitting this unless you don’t like dill as it gives a lot of flavor.

Black pepper: Preferably use freshly ground black pepper here. If you only have prepped dried ground black pepper you can also use it but add half the amount and then adjust to taste.

Thyme: Fresh or dried, like the dill I don’t recommend omitting this.

Salt: A little salt really brings all the flavors together. I don’t recommend adding more than the amount in the recipe card as with cottage cheese, it gets fairly overpowering quite quickly. If you do want to add more just add a pinch at a time, mix, and taste before adding more.

Sour cream: I love using sour cream in this recipe as it makes the dip really creamy but you can use a lower-fat version, or creme fraiche, or a good sugar-free Greek yogurt (a low-fat but very creamy version, like Fage, is also excellent for this recipe).

Garlic: Boursin is all about the garlic! Don’t omit this!

Ground garlic: Fresh garlic AND ground garlic? Trust me on this, they both have slightly different flavor profiles and together make mucho garlicky goodness. Don’t omit it.

Top down view of a bowl of whipped cottage cheese dip with vegetable crudites.

How to make it

This is a “whipped” cottage cheese dip and it’s super easy to make. See the pictures below to see how easy it is.

  1. Peel the garlic and add all the ingredients to a blender jar or food processor bowl.
  2. Blend or process until smooth. Taste and adjust seasoning if necessary. That’s it!
Split image of a processor bowl with herbs and cottage cheese on the left, and processed until smooth on the right.

Chill until ready to eat. If you’re entertaining and want it to look a little fancier you can add a little more dried or fresh herbs on top and grind some more black pepper over.

Equipment notes

What you’ll need:

  • A knife to peel the garlic.
  • A food processor or blender.

If you don’t have a food processor or blender you can use a stick blender and blend this in a bowl.

Expert tips

A white bowl of creamy dip with vegetable crudites in the background.
  • You can eat this dip straight away but refrigerating it for a while will really let the flavors meld and shine through.
  • To peel your garlic easily, simply slice off the ends but don’t lift the knife after slicing through one tip .just pull the garlic up and some of the skin underneath will come off. Then when both tips have been removed, lay the flat of the blade on the knife and bang with your fist to squash the garlic a little. The skin will come right off.
  • If your blender or processor is not high-powered and you’re not sure whether it will blend the whole garlic cloves well enough you can chop or crush them before adding them.
  • If your cottage cheese is particularly thick or your blender/processor is a little on the low-powered side and the dip isn’t turning out as smooth as you’d like, you can add a little bit of water a tablespoon at a time to make it easier.

Frequently Asked Questions (FAQs)

Is cottage cheese healthy?

Yup, it’s low in calories and fat and high in protein and nutrients.

How long can I store this dip?

To be on the safe side I would say no longer than five days and it must be kept in a sealed container (or a bowl covered with saran wrap) in the fridge.

Can I freeze cottage cheese dip?

You can, but I don’t love the changes it makes to the taste and texture. If you really must freeze it, I recommend blending or processing again after defrosting and remember to keep it no longer than three months in the freezer.

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Yield: 4 large servings

Herbed Cottage Cheese Dip

A hand dipping a cracker into a bowl of creamy pale herbed dip.

A creamy smooth garlicky herbed cottage cheese dip that tastes like Boursin with only a fraction of the calories that comes together in just a few minutes!

Prep Time 3 minutes
Total Time 3 minutes


  • 2 cloves garlic
  • 2 cups cottage cheese (400g)
  • ½ cup sour cream (100g, or creme fraiche or natural Greek yogurt)
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 Tablespoon dried parsley
  • ½ teaspoon ground garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt


  1. Peel the garlic cloves and add them to the bowl of a blender or food processor along with all the other ingredients.
  2. Blend or process until smooth. If needed you can add a tablespoon of water to help things along.
  3. Taste and adjust seasoning if needed. Serve immediately or chill until needed. Enjoy!


Will keep up to five days in the fridge.

Fresh herbs can be substituted for ground in the following amounts: 1 Tablespoon of fresh dill, 1 Tablespoon of fresh basil, ½ tablespoon of fresh thyme, and 2 tablespoons of fresh parsley.

Nutrition Information



Serving Size

Half a cup

Amount Per Serving Calories 170Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 540mgCarbohydrates 6gFiber 0gSugar 4gProtein 13g

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