Tzatziki is a staple in my house that we eat daily. I love having it on hand to serve with chicken, roasted potatoes or veggies and it’s fantastic used as a salad dressing. I have been trying to add more protein to my daily diet and making this protein rich cottage cheese tzatziki was an easy swap. This dip is incredibly creamy and tastes just like tzatziki made with greek yogurt, except it healthier.
Table of Contents
Why You Will Love This:
- The cottage cheese makes this a high protein tzatziki that keeps you full and satisfied for longer.
- It comes together in under 10 minutes, making it perfect for quick snacks or last-minute get-togethers.
- With its healthy ingredients, it’s low-carb, high-protein, keto-friendly, and gluten-free.
- Enjoy it so many different ways; with pita chips, fresh veggies, grilled chicken, or spread on wraps and sandwiches.
- Make this ahead, and the flavors only get better as it chills in the fridge.
Ingredients You Will Need:
- Cottage Cheese: If you’re not a fan of cottage cheese, you can also use Greek yogurt, or do half and half.
- Fresh Garlic: You’ll want to finely mince the garlic with a garlic press, if you have one. You can also use pre-minced garlic or garlic powder.
- Lemon Juice: I love the freshness of fresh lemon juice, but you can use store-bought lemon juice. Just check the label so it’s 100% juice.
- Herbs: If you prefer fresh herbs and want to use fresh dill, it would be a delicious option. I used fresh mint in this, which is very traditional in Greek cooking.
- Salt: Use your favorite salt to enhance the flavor and bring it all together.
- Cucumber: The cucumber is, of course, used in traditional tzatziki, and is used to bulk it up. See below for tips on cooking with cucumber.
- Extra-Virgin Olive Oil: Mild, yet earthy and so very delicious. You could also use avocado oil.
Kitchen Tools You Will Need:
- Large Bowl or Liquid Measuring Cup
- Immersion Blender or Regular Blender
- Box Grater
- Serving Bowl
Remove any Excess Liquid
It’s essential to get all the liquid out of the cucumber. After grating, squeeze out as much liquid as possible with a clean towel or paper towels to prevent the dip from becoming watery.
How to Make This Cottage Cheese Tzatziki:
- Place the cottage cheese in a tall bowl and blend it with an immersion blender until smooth. Transfer to a bowl.
- Stir in the minced garlic, lemon juice, dried dill, and salt. Leave the mixture to sit while you prep the cucumber.
- Grate the cucumber and place the grated cucumber in a fine-mesh sieve set over a bowl. Press down firmly to squeeze out as much liquid as possible.
- Add the cucumber, chopped mint, and olive oil to the tzatziki, then mix well.
Leave to Rest
The flavors will enhance and improve if you make this ahead. I recommend letting it rest in the fridge for at least 30 minutes before serving.
How to Modify:
- Use a mix of Greek yogurt and cottage cheese for a change in texture and a boost in protein. You could also use sour cream.
- If you prefer a thicker consistency, only blend half of the cottage cheese and use a small curd cottage cheese unblended.
- Make this spicy and add a dash of cayenne pepper, a spoonful of chili oil, or finely diced jalapeño for a little kick.
- Garnish with lemon zest or Feta cheese for a burst of flavor.
Dietary Customizations:
- Dairy-Free: Check out this Dairy Free Tzatziki for an ingredient swap to make this dairy-free. Also, you can use a dairy-free cottage cheese or swap it with thick coconut yogurt.
Serving Suggestions:
For a high protein snack, this is delicious served with pita bread, pita crackers, or Naan bread. It would also be delicious with fresh veggies and served on a charcuterie board.
If you’re looking for a delicious dinner or salad to spread this on, I highly recommend:
Common Questions
Yes! Cottage Cheese Tzatziki actually tastes even better after a few hours in the fridge because the flavors have time to meld. Just give it a quick stir before serving and enjoy!
Store it in an airtight container for up to 4–5 days. It’s best enjoyed cold and fresh, so try not to let it sit out too long.
It’s delicious with fresh veggies, pita chips, naan, grilled chicken, or even as a drizzle on salads, wraps, and sandwiches.
A traditional and preferred cucumber would be an English cucumber, because they have a mild flavor and less seeds, but a regular cucumber will work just fine. You might need to scoop out the seeds first, if you prefer.
More Dips and Sauces You’ll Love:
- Whipped Ricotta Dip with Hot Honey
- Jalapeno Cottage Cheese Dip
- Spicy Feta Dip
- Mexican Street Corn Dip
- Cream Crab Dip with Goat Cheese
If you make this Cottage Cheese Tzatziki, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Cottage Cheese Tzatziki
Ingredients
- 2 cups cottage cheese
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1 tsp dried dill
- ½ tsp salt
- 2 cups grated cucumber
- 2 tbsp finely chopped mint
- 2 tbsp extra virgin olive oil
Instructions
- Place the cottage cheese in a tall bowl or liquid measuring cup. Using an immersion blender blend the cottage cheese until its smooth. Transfer to a bowl
- Stir in the minced garlic, lemon juice, dried dill and salt. Leave the mixture to sit for 10 minutes while you prep the cucumber.
- Using a box grater, grate the cucumber. Place the grated cucumber in a fine mesh sieve placed over a bowl. Press down firmly on the cucumber to squeeze out as much liquid as possible. Continue pressing until very little water comes out.
- Add the cucumber, chopped mint and olive oil to the tzatziki and stir until well mixed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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