Ingredients
2 cups cottage cheese (1% or non-fat)
2 tablespoons ranch seasoning blend (no alcohol, low sodium)
1 tablespoon plain Greek yogurt
1 medium bell pepper, chopped
1 small cucumber, sliced
1 medium carrot, julienned
1 celery stalk, sliced
1/2 cup cherry tomatoes, halved
2 scallions, thinly sliced
1 tablespoon fresh chives (optional for garnish)
1 teaspoon lime juice (optional for brightness)
Instructions
Combine cottage cheese, ranch seasoning, and Greek yogurt in a blender or food processor. Pulse until smooth and creamy.
Divide the mixture into 6 large avocado halves or bell pepper cups (pre-chilled for best texture).
Top with julienne carrots, celery, cherry tomatoes, and scallions.
Chill for 10–15 minutes before serving. Garnish with chives and a drizzle of lime juice.
Notes
Store unused dip in an airtight container for up to 24 hours. Customize with zucchini, snap peas, or avocados.
For vegan option: Use non-dairy cottage cheese and vegan ranch seasoning.
Chilling the vegetables enhances refreshing crispness.
- Prep Time: 15
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 veggie cup (200g total)
- Calories: 140
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg