Ranch Cottage Cheese Veggie Dip

• 2/3 cup (151 g) — Low-fat cottage cheese (2% milkfat)
• 2 tbsp (30 g) — Plain nonfat Greek yogurt
• 1 tbsp (15 g) — Fresh lemon juice
• 1 tbsp (3 g), finely chopped — Fresh chives
• 1/2 tsp (0.5 g) — Dried dill weed
• 1/4 tsp (0.8 g) — Garlic powder
• 1/2 tsp (1.2 g) — Smoked paprika
• 1/2 cup (52 g), cut into sticks — Cucumber with peel
• 1/2 cup (64 g), cut into sticks — Raw carrots
• 1/2 cup (75 g), cut into strips — Raw red bell pepper

Method

1. 1Prepare the vegetable dippersPat the cucumber, carrots, and red pepper dry and cut them into evenly sized sticks or strips.Look for: The pieces are dry, crisp, and sturdy enough to scoop thick dip.Safety: Use a stable cutting board and keep your fingertips tucked.
2. 2Load the blenderAdd the cottage cheese, yogurt, lemon juice, chives, dill, garlic powder, and paprika to the blender cup.Look for: All dip ingredients are inside the cup and no dill, garlic powder, or paprika remains on the rim.
3. 3Blend the ranch dipBlend for 45 seconds, stop the motor, scrape down the sides, then blend for another 30 seconds.1 min 15 secLook for: The dip is mostly smooth and evenly flecked with herbs and paprika.Safety: Switch off and unplug the blender before scraping near the blade.
4. 4Check the textureLift a spoonful of dip and let it fall back into the blender cup before deciding whether it needs another brief blend.Look for: The dip falls in a thick ribbon and has no large cottage-cheese curds.
5. 5Portion the dipScrape every bit of ranch dip into a serving bowl and smooth the surface with the back of a spoon.Look for: The bowl contains the full dip portion and no liquid is separating at the edge.
6. 6Serve coldArrange the cucumber, carrot, and red pepper beside the dip and serve immediately.Look for: The vegetables stay crisp and each scoop clings without running.Safety: Keep the dairy dip refrigerated and return leftovers to the refrigerator within 2 hours.