Some of the links in this article are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission. The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers. By using the affiliate links, you are helping support our Website, and we genuinely appreciate your support.

This Whipped Cottage Cheese with Herbs, Garlic, and Shallots can serve as part of a healthy breakfast, lunch, or as a snack. Use as a spread or as a dip.

Originally Posted: March 5th, 2025

A finished batch of whipped cottage cheese. I like to store it in the cheese’s original container.

Total Time: Maybe 20 – 30 minutes, including prep time (slicing all the ingredients)

Jump to Recipe

Table of Contents

Intro

I first started making whipped cottage cheese during the boredom of quarantine. I was experimenting a lot with cooking and with new recipes at the time, and I chose to experiment with this as a healthier cream cheese alternative. Cottage cheese is relatively low-fat and high in protein, and I put it on bagels with home-smoked salmon, and on smoked pieces of mini bell pepper.

I came up with this specific recipe after looking at a few others, taking pieces of each and adding some of my own favorite ingredients, or recalculating ingredient amounts for a 24oz container of cheese. I drew the most inspiration from this one, this one, and this one (which uses a lot of powdered spices).

In general, whipped cheese dips like this (or whipped feta) are highly customizable, and you can pretty much put whatever you want in there. Below are a few ingredients (and amounts) to use as a starting point, but feel free to play around with it as much as you want.

It’s great as a dip, spread onto bagels, or as a base layer for some healthy Mushroom Toast.

Ingredients

One 24oz container Cottage Cheese
3 cloves Garlic
3 Green Onions, rough-chopped
½ large Shallot, or 1 small Shallot, sliced
2 – 3 sprigs Rosemary
12 Basil Leaves, rough-chopped
Juice of ½ Lemon
Salt & Pepper, to taste
Anything else you think would go well with this, such as peppers, avocados, other herbs, etc.
- Some recipes include a bit of sour cream, which would be great for flavor and creaminess. I usually omit it because I like to put the finished whipped cheese back into its original container, and sour cream might add too much volume.

Everything except for the rosemary, because I’d forgotten to grab it from the garden when I took this picture.

Equipment

Food Processor
- I really like this model from Hamilton Beach: it’s a workhorse and it won’t break the bank. Possibly the best starter model I’ve ever encountered.

Written Instructions

Total Time: Maybe 20 – 30 minutes, including prep time (slicing all the ingredients)

Prep

Rosemary freshly clipped from the garden. Remember to remove the leaves from the woody stems.

Start by prepping your ingredients if they need it. Remove rosemary leaves from their woody stems.

I like to rough chop some of the ingredients like the green onion just so they’ll fit in the food processor better.

The garlic cloves can be thrown into the food processor whole, but I like to pre-chop or pre-slice some of the other ingredients such as the larger herbs, shallot, green onion, etc. I left the rosemary leaves whole to save time.

Food processor is full of whole garlic cloves and rosemary leaves, and rough-shopped shallot, basil, and green onion.

Mix

Blitz everything together until it reaches this consistency.

Add all of these flavoring ingredients to the food processor, then give them a blitz until they’re chopped up to about the consistency of jarred minced garlic.

Scoop entire container of cottage cheese into food processor.

Scoop the entire container of cottage cheese into the food processor and blend everything together until smooth.

I guess I added lemon juice before blending. Honestly the order you do things doesn’t really matter at this point, so here’s a good example of that.

Add salt and pepper to taste, blending between additions and tasting as you go. Lastly, add the juice of half a lemon and blend it in.

Store

Scoop whipped cheese mixture back into its original container and enjoy! The nice thing about keeping it in the original container is that you can go by the container’s “best by” date, storing the spread in the fridge until then.