Affordable, Flavorful, and Kid-Approved: Cottage Cheese Red Pepper Dip Recipe

You know those little wins in the kitchen that make you feel like a total genius? This Cottage Cheese & Roasted Red Pepper Dip was one of those for me. I was just trying to use up a lonely red pepper and a half tub of cottage cheese, and somehow, it turned into a total family favorite. It’s creamy, smoky, a little tangy, and full of flavor, and the best part? My kids actually loved it. Like, came-back-for-seconds kind of loved it.

I’m always on the lookout for easy, affordable snacks that don’t come out of a packet, and this one checks all the boxes. It’s made with simple ingredients I usually already have at home, and it comes together in no time. Just roast the pepper, toss everything into a blender, and boom – done. We’ve been dipping everything from carrots and crackers to leftover pita wedges in it. And okay, maybe I’ve been sneaking spoonfuls straight from the bowl too.

What I love most is that it feels kind of fancy without costing a fortune. It’s great for after-school snacks, lunchbox spreads, or even as a quick appetizer when friends pop by. If you’re trying to add more protein-packed snacks into your day without spending a ton or making anything too complicated, you’ve got to give this one a try.

Ingredients

• 1 cup cottage cheese: This is the creamy base that makes the dip rich in protein and super satisfying.
• 1 medium red bell pepper: Roasting this adds a smoky sweetness that takes the flavor to the next level.
• 1 garlic clove: Just one clove gives the dip a subtle garlicky punch, nothing too overpowering!
• 1 tsp smoked paprika: This adds that deep, smoky flavor that pairs perfectly with the roasted pepper.
• Olive oil (for drizzling over the pepper): A little drizzle helps the pepper blister and caramelize while it roasts.
• 1/4 tsp salt: Just enough to bring all the flavors together without overdoing it.
• Black pepper, to taste: A few grinds add a gentle kick, season to your liking!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Lightly drizzle the red pepper with olive oil and roast it in an air fryer or oven at 400°F (200°C) until soft and the skin is slightly charred and blistered, about 15 to 18 minutes.

2. Remove the pepper from the heat and let it cool for a few minutes. Peel off the skin, then remove the seeds and stem.

3. In a blender or food processor, combine the cottage cheese, smoked paprika, roasted pepper, garlic clove, salt, and black pepper. Blend for about 1 minute or until smooth and creamy.

4. Transfer the dip to a bowl and top with a sprinkle of extra smoked paprika, chili flakes, and chopped chives if desired.

5. Serve with cucumber sticks, carrot sticks, mini toasts, or crackers.

Top Tips

• Roast the red pepper ahead of time and store it in the fridge to make assembly even faster.

• Use full-fat cottage cheese for a creamier texture and richer flavor.

• If you don’t have smoked paprika, regular paprika works too, just add a pinch of chili powder for extra depth.

• For a smoother dip, blend for a full minute and scrape down the sides halfway through.

• Let the dip chill for 30 minutes before serving to let the flavors really come together.

• Taste before serving and adjust salt and pepper to your preference.

• Want a little kick? Add a small pinch of cayenne or a dash of hot sauce.

My Favorite Ways to Enjoy Cottage Cheese and Roasted Red Pepper Dip

• Spread it on toast or warm pita for a quick and tasty snack.

• Use it as a sandwich or wrap spread in place of mayo or hummus.

• Serve it as a dip with crunchy veggie sticks, my kids love it with cucumbers and carrots!

• Add a dollop to grain bowls or roasted veggies for extra flavor and creaminess.

• Use it as a base layer in snack platters alongside olives, nuts, and crackers.

• Try it as a topping for baked potatoes or grilled chicken for a flavorful twist.

• Scoop it up with tortilla chips or pretzel thins during movie night, it’s surprisingly addictive!

FAQs

Can I use jarred roasted red peppers instead of roasting my own?
Yes! If you’re short on time, jarred roasted red peppers work well, just drain them first to avoid extra liquid.

What kind of cottage cheese should I use?
Full-fat or 2% cottage cheese gives the creamiest result, but low-fat versions still work if that’s what you have on hand.

How long does this dip last in the fridge?
It keeps well for up to 3–4 days in an airtight container. Just give it a quick stir before serving.

Can I freeze this dip?
Freezing isn’t recommended since the texture may become watery or grainy once thawed.

Is this dip kid-friendly?
Definitely! It has a mild, creamy flavor that’s easy for kids to enjoy, especially with veggie sticks or crackers.

Can I make it spicier?
Absolutely. Add a pinch of cayenne, a dash of hot sauce, or even a bit of chili oil for some heat.