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cottage cheese dip sprinkled with paprika and dill seeds and served with carrots sticks apple slices and sourdough bread sticks

Raw Milk Cottage Cheese Dip

Creamy, probiotic-rich cottage cheese dip made from raw milk — perfect for veggies, chips, or spreading on toast.
Prep Time 5 minutes
chill time (optional) 30 minutes
Total Time 35 minutes

Equipment

  • immersion blender (optional)

Ingredients

  • 1 cup raw milk cottage cheese
  • 2 tbsp raw cream or crème fraîche
  • 1 tbsp melted butter, slightly cooled
  • 1 small garlic clove, grated or minced
  • 1 tbsp fresh lemon juice
  • ¼ tsp unrefined salt
  • ¼ tsp freshly ground black pepper
  • a pinch of smoked paprika
  • 1 tbsp finely chopped fresh dill

Instructions

  • Add cottage cheese, cream, melted butter, lemon juice, garlic, paprika, salt, and pepper to a large measuring cup.
  • Blend with an immersion blender until smooth and creamy (or leave it a bit chunky if you like).
  • Stir in the fresh dill by hand — it adds pretty green flecks and keeps the dip from turning green.
  • Taste and adjust with a little more salt or lemon juice if needed.
  • Chill for about 30 minutes to let the flavors come together.
  • Garnish with paprika and dill seeds before serving.
  • Serve with carrot sticks, apple slices, sourdough breadsticks, or your favorite chips or crackers.

Notes

  • If you make your own cottage cheese, make sure you drain it well so it is not too moist. Otherwise your dip may turn out too runny.
  • Storage: Keep in the fridge for 3–4 days.
  • Freezer Tip: Freeze the blended base (without dill) up to 1 month. Thaw in the fridge, stir well, then mix in fresh dill before serving.