Roasted Garlic Veggie Dip With Cottage Cheese | CookOS

Roasted Garlic Veggie Dip

Name: Roasted Garlic Veggie Dip With Cottage Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz lactose-free cottage cheese; 1/2 cup mayonnaise; 1 tsp dried parsley flakes; 1/4 tsp dried oregano; 1/4 tsp dried thyme; Freshly cracked black pepper, to taste; 1/2 cup Parmesan cheese, freshly grated; 1 head roasted garlic; 1/4 cup garlic and herb cheese, grated (for hot version); 2 tbsp Parmesan cheese, grated (for topping)

This roasted garlic veggie dip combines cottage cheese and mayo with fresh roasted garlic, herbs, and Parmesan for a creamy, flavorful base that can be served chilled or baked until golden and bubbly.

🌍American 🏷️Dip 🏷️Roasted garlic 🏷️Cottage cheese 🏷️Appetizer Snack

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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Ingredients

16 oz lactose-free cottage cheese
1/2 cup mayonnaise
1 tsp dried parsley flakes
1/4 tsp dried oregano
1/4 tsp dried thyme
Freshly cracked black pepper, to taste
1/2 cup Parmesan cheese, freshly grated
1 head roasted garlic
1/4 cup garlic and herb cheese, grated (for hot version)optional
2 tbsp Parmesan cheese, grated (for topping)optional

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Instructions

1
In a medium mixing bowl, combine the cottage cheese and mayonnaise.
2
Add the dried parsley, oregano, and thyme to the bowl.
3
Season with freshly cracked black pepper to your liking.
4
Grate in the Parmesan cheese and stir to combine.
5
Squeeze the cloves from the head of roasted garlic into the dip.
6
Stir everything together until the roasted garlic is well incorporated. The dip can be served cold at this point.
7
For a hot dip, grate in the garlic and herb cheese and mix well.
8
Transfer the desired amount of dip into an oven-safe ramekin or small baking dish.
9
Top generously with additional grated Parmesan cheese.
10
Bake in a preheated 350°F (175°C) oven for 20 minutes, or until hot, bubbly, and golden brown on top.
11
Serve hot with your favorite vegetables or crackers.

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Tips & Notes

Pro tips

Roast garlic at least 1 hour ahead so it cools completely before folding into the dip; warm garlic can break down the creamy base.
Use freshly grated Parmesan for better flavor and texture than pre-shredded; anti-caking agents in pre-shredded cheese can make the dip grainy.
If baking, cover with foil for the first 15 minutes to prevent the top from browning too quickly, then uncover to finish crisping.
Taste and adjust seasonings after mixing; dried herbs can mute slightly, so don't hesitate to add an extra 1/4 tsp of oregano or thyme.

Substitutions

Mayonnaise → Greek yogurt or sour cream (use 1/3 cup; dip will be tangier and slightly firmer)
Parmesan cheese → Pecorino Romano (sharper flavor; use same amount)
Dried herbs → fresh parsley, oregano, and thyme (triple the amount; stir in just before serving to preserve color)
Garlic and herb cheese → cream cheese mixed with 1/2 tsp garlic powder and 1/4 tsp dried Italian seasoning (for hot version only)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat baked dip at 325°F for 10–12 minutes covered, or enjoy cold straight from the fridge.

Common Questions

Can I make this dip ahead of time?

Yes. Mix and refrigerate up to 2 days before serving cold, or assemble in a baking dish and refrigerate up to 8 hours before baking.

What's the difference between the cold and hot versions?

The cold version is ready to serve straight from the fridge. The hot version includes garlic and herb cheese on top and is baked at 350°F until bubbly, about 20–25 minutes.

Can I use regular cottage cheese instead of lactose-free?

Yes. Lactose-free is optional; use any cottage cheese brand you prefer. The dip will taste the same.

How do I roast garlic at home?

Cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden. Let cool slightly, then squeeze cloves out.