Spicy Cottage Cheese Avocado Lime Dip

Let’s be real—some dips just sit there and nobody really touches them. But this one? It’s gone before anyone even finishes saying “what’s in this?” This spicy cottage cheese avocado lime dip is creamy, zesty, and a little unexpected in the best way.

It hits that sweet spot when I want something bold but still feels like a decent choice. I’ve whipped it up on chaotic weeknights, thrown it on the table for casual hangouts, and even snacked on it while editing—so yeah, it works just about anytime.

The cottage cheese brings in a good amount of protein and gives it a nice tang, and when it’s blended with avocado, it turns ultra-smooth. A squeeze of lime, a little garlic, and a splash of sesame oil take it to another level.

It’s creamy, spicy, a tiny bit nutty, and somehow goes with everything—veggies, chips, whatever you’ve got. It feels like you did something special, even though all you really did was toss it in a blender and press a button.

If you’re into dips that pack a punch without being over-the-top, this one’s a keeper.

A few tips to make it just right

• Use ripe avocado so you get the best creamy consistency. If it’s too firm, the dip won’t blend as smoothly.
• Go easy on the sesame oil at first—it has a strong flavor. You can always drizzle more on top before serving.
• Let the dip chill in the fridge for at least 30 minutes. It makes a difference! The flavors mellow out and come together better.
• If you’re sensitive to heat, you can reduce the jalapeño or take the seeds out. If you love spice, add a few extra slices before blending.

Ingredients

• 3 tbsp cottage cheese (about 45g / 1.5 oz)
• A few bits of fresh jalapeño (adjust to taste)
• 1 chopped spring onion (about 15g / 0.5 oz)
• ½ avocado
• Juice of ½ lime
• Salt, to taste
• Pepper, optional
• 1 small garlic clove
• A dash of sesame oil (about ½ tsp / 2.5 ml)

Alternative ingredients

You can use Greek yogurt or plain cream cheese instead of cottage cheese if that’s what you have on hand—just keep in mind it’ll slightly change the flavor and consistency.

If you don’t like sesame oil, olive oil works too, though you’ll lose a bit of that toasted flavor.

No jalapeño? A pinch of chili flakes or a dash of hot sauce can do the trick.

Lemon juice works if you’re out of lime, but I find lime gives it a brighter, fresher flavor.

Step 1: Blend everything

Add the cottage cheese, avocado, spring onion, jalapeño, lime juice, garlic, sesame oil, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Taste and adjust the seasoning—add more lime, salt, or pepper if needed.

Step 2: Chill and serve

Spoon the dip into an airtight container and refrigerate for 30 to 60 minutes. This resting time helps the flavors come together. When you’re ready to serve, give it a stir and transfer it to a serving bowl.

How to conserve the recipe

This dip keeps well in the fridge for up to two days in an airtight container. I like to press a piece of parchment or plastic wrap directly on the surface before sealing the lid to slow down any browning from the avocado.

If it does get a little color change on top, just give it a stir. I don’t recommend freezing it since the texture can change, especially with avocado. This one’s best fresh or within a day or two.

Different ways to serve the dish

You’ve got options here. This dip is great with raw veggie sticks—think cucumbers, carrots, and bell peppers. You can also spread it onto toast or flatbread for a quick lunch. I’ve even added it to tacos as a creamy topping. It pairs well with pita chips, rice crackers, or seedy crispbreads if you’re putting out a snack board.

You can also use it as a sandwich spread instead of mayo. And if you’re feeling fancy? Spoon a dollop onto a grain bowl or use it as a base for roasted veggies. It’s flexible, quick, and makes everything taste just a bit better.