This viral mustard cottage cheese dip recipe is so simple but it's an absolute must-make!
The combination of the creamy cottage cheese with herbs, mustard, and a hardboiled egg makes this taste like a deviled egg dip! It's a flavor bomb and a great dipping sauce for veggies, grilled chicken, chips, and more.
I love this dip because it's so versatile - I usually pair it with some fresh veggies for dipping, but it's great with pita chips, added to a sandwich, on top of grilled flank steak, or chicken kabobs, or even roasted salmon!
Deviled Egg Dip Ingredients
- Small Curd Cottage Cheese - you can use low-fat cottage cheese or full-fat, depending on what you'd prefer
- Yellow Mustard - other types of mustard like Dijon mustard and wholegrain mustard will also work
- Fresh Dill - you can use other fresh herbs as well, like chives, basil, or mint
- Hardboiled Egg - I buy them pre-hardboiled to save time!
- Paprika - feel free to use smoked paprika or sweet paprika (regular paprika)
- Pinch of Salt - sea salt and table salt will both work
Optional toppings - sprinkle of paprika, chopped fresh herbs, or sprinkle of everything bagel seasoning blend.
Instructions
Combine all the ingredients in a food processor or blender.
Blend on high till the dip reaches your desired consistency and the curds of the cottage cheese have broken down and are creamy.
Serve with optional toppings like a sprinkle of paprika, bagel seasoning, or chopped fresh chives or dill.
Use as a topping for meat or serve with fresh vegetables like celery sticks, cherry tomatoes, baby carrots, sliced cucumbers, broccoli florets, or snap peas.
If you try this recipe, let me know! Connect with me on Instagram and share your photos or leave us a rating.
Mustard Cottage Cheese Dip (Deviled Egg Dip)
Ingredients
- 1 cup cottage cheese
- ¼ cup yellow mustard
- ¼ cup fresh dill
- 1 hardboiled egg
- ½ teaspoon paprika
- pinch salt
Instructions
- Combine all the ingredients in a blender or food processor.
- Blend on high for 1 minute or until the dip is creamy and smooth.
- Serve immediately and top with optional chopped fresh herbs, a sprinkle of paprika, or a pinch of everything bagel seasoning.
Cathy McGill says
I tried this dip and as I added the mustard I knew I wasn't going to care for it....and I didn't! However not wanting to waste...I halved the recipe...I decided to try turning it into a sauce for a pork tenderloin I had. After cooking mushrooms and my pork medallions I added 1 1/2 cups of chicken stock to the pan along with the dip mixture....remember I halved the original recipe. I also added 1/4 monk fruit, 2 tbsp apple cider vinegar and 2 tbsp of 18% cream. I simmered it for about 10 minutes and it was delicious! This is not a criticism of your original recipe but an alternative of using it. Thanks for motivating me to try another step!
Nicole says
Absolutely loved this. Saved me when I went low carb and needed to up my veggie intake. Very easy to make and great spring time flavors.