Bacon Cottage Cheese Dip
This Bacon Cottage Cheese Dip Recipe will not disappoint. This high-protein cottage cheese dip is rich, flavorful, low carb, and great for dipping fresh vegetables. The bacon flavor and creamy texture make it the perfect snack or party appetizer.
Love this recipe? Try my Cottage Cheese Ranch Dip next! Or make this delicious Dill Dip Recipe.
This recipe was a bit of an accident. It started as a sauce for a zucchini recipe, but after one taste, I couldn’t stop eating it. Then I started thinking how good it would be as a vegetable dip, so I took out some veggies. It honestly might be the best low carb dip I’ve ever made.
One thing I did not do, and will not do, is tell my kids the secret ingredient in this is cottage cheese. I can already picture their reaction. This can be our little secret.
Before You Get Started
- A small food processor or blender works best for making the dip smooth and creamy.
- If you want a thinner dip, add a little extra heavy cream or almond milk.
- For the best flavor, chill the dip for 30 minutes before serving.
- Bacon crumbles can be homemade or store-bought. If you have store-bought bacon crumbles, microwave them for 20-30 seconds to boost their flavor.
Ingredients
- Full-fat cottage cheese – For the creamiest dip, make sure to buy 4% milkfat cottage cheese.
- Cream cheese – Full-fat cream cheese is also the best option.
- Heavy cream – Just a bit to thin the dip.
- Seasonings – I use garlic powder, onion powder, salt, and black pepper.
- Bacon crumbles – Freshly cooked and crumbled bacon or packaged 100% bacon crumbles from the store both work.
- Chives – Fresh chives add a nice flavor. If you don’t have any, you can swap in thinly sliced green onions.
How to Make Cottage Cheese Dip
Step One: Combine the dip ingredients in a food processor.
Step Two: Blend until smooth. Scrape down the sides as needed.
Step Three: Add the bacon and chives. Pulse a few times to mix them in.
Step Four: Transfer to a serving bowl. Sprinkle a few additional bacon crumbles or chives on top as a garnish.
Storage
Store this in the refrigerator in an airtight container for 3-4 days. The flavor improves the next day as the ingredients have time to meld.
I do not recommend freezing this recipe because it will change the texture.
Variations
- Fresh herbs – Feel free to swap out the chives for fresh dill, basil, or oregano. This small change completely changes the flavor of the dip.
- Mexican – For a Mexican vibe, omit the bacon, stir in a little shredded sharp cheddar, add fresh cilantro, and use taco seasoning or Tajin. Serve with tortilla chips.
Try my Cottage Cheese Queso next!
Common Questions
Can you taste the cottage cheese?
Not at all. The bacon and seasonings completely hide any cottage cheese flavor in this high-protein dip.
Can I use low-fat cottage cheese?
You can. I do prefer full-fat, but low-fat works.
Can I make this ahead?
Yes, this can be made up to a few days ahead. Just store it in an airtight container in the fridge until you are ready to serve it. Give it a quick stir before serving. If you want to add a garnish on top, do that right before serving.
What to Serve with Cottage Cheese Dip
I normally serve this with fresh vegetables like bell peppers, snap peas, sliced cucumbers, celery sticks, or baby carrots. But you can also serve it with crackers, pork rinds, pita chips, pretzels, potato chips, or even as a topping for grilled chicken.
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Bacon Cottage Cheese Dip
Ingredients
Dip
- 1 cup full-fat cottage cheese
- 4 ounces cream cheese softened
- 2 tablespoons heavy cream or unsweetened almond milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 3 tablespoons bacon crumbles
- 1 tablespoon chopped chives or green onions optional
Instructions
- Combine all the dip ingredients in a small food processor or blender. Pulse until smooth.
- Stir in the bacon crumbles and chives.
- Serve with fresh veggies.
Notes
3 tbsp unsweetened almond milk
3 wedges of light Swiss cheese, such as Laughing Cow
2 tbsp bacon crumbles
1/4 tsp salt Blend in a food processor until smooth. This has 8 servings:
Calories: 44
Carbohydrates: 0g
Protein: 5g
Fat: 2g
Nutrition
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Originally Published July 19, 2017. Revised and Republished May 27, 2026.
I may have missed it but if I use 4% fat cottage cheese and half and half for this recipe how many net carbs are in 2tbsp?
I don’t have that information. You can input the recipe here to find out: http://www.myfitnesspal.com/recipe_parser My guess is 1 or 2 carbs. All the ingredients are low carb.
If we don’t have any almond milk or any other kind of milk, is there something else I can use? I can’t wait to make this recipe!
You just need a little liquid to thin it. Chicken broth or even water should work.
I want to make this with bleu cheese crumbles , beef bacon, and use it for a salad dressing!
Can’t wait for dinner😋
Great idea! I make my own blue cheese dressing a lot 🙂
I’m going to make this but you mentioned stumbling across this sauce for a zucchini recipe. Would you share that recipe also?
Hi Kim, it’s this one: https://joyfilledeats.com/bacon-swiss-zucchini-bake/
Thanks for sharing! Does it keep long?
Do you serve warm or cold?
I served this cold. If you try it warm let me know how it is 🙂
Very tasty!! I added cracked pepper, Swiss, Gruyere, and mozzarella, and diced up a fresh jalapeño!! Muy delicioso!!,,
I agree with Amanda!
This is AH-MAZING!!! I struggle with late night snacking & while I don’t mind veggies, I don’t love snacking on them, either!!! I have a feeling this will change all that!! My favorite dip of all time is Helluva Good bacon horseradish, & this is sooo close!!! I might add a dash of horseradish next time to see if I can’t get it spot on!
Thank you, thank you!
So 2 TBSP is a serving?
Yes
I live in a very rural area and Laughing Cow cheese wedges are not available. Is there anything I can substitute for it?
I just want to clarify the “bacon crumbles.” Do you mean honest-to-goodness real bacon? or the imitation bac-o-bits? If you mean real bacon, should we cook it extra crispy? In the microwave? Pat dry? Or buy the pre-cooked crumbles in a bag? ???
I use the pre-cooked bacon in a bag. The real stuff not bac-o-bits. If you would rather fry up some bacon you can. Just cook until crispy.
I’m pretty effusive by nature, so I throw around phrases like “best ever” and “absolute heaven” at least weekly. But NEVER have I had to stop and try to come up with a phrase to describe delicious the way I have with this recipe. I HATE VEGETABLES. (Without dip.) I ALSO HATE COTTAGE CHEESE. And you have just made a way for me to put my two most hated things together for a legitimate TREAT. (Sorry for all the caps. I’m feeling pretty strongly about your dip.) Thank you, from a kicking and screaming not yet trim, but tryna be healthy, Mama.