High Protein Cottage Cheese & Roasted Red Pepper Dip
Could this be your new favorite high protein snack?! Regular readers know just how much I love trying out new ways to incorporate cottage cheese into so many different dishes for extra creamy goodness and a generous serving of protein, and this roasted red pepper dip might just be my new go-to way to use up a leftover tub. If you enjoyed my garlic and herb cottage cheese dip, this needs to be the next on your list to try!
We’re going to be roasting a red pepper in the air fryer (or the oven, if you prefer), and blending it up with cottage cheese, garlic, paprika, and seasonings. The result is a protein-packed dip that’s just beautiful served with veggies for dipping, or spread over crackers or even added to a sandwich.
The recipe serves 4 as a light snack, and it comes in at around 90 calories and 6 grams of protein per serving. On those days though when I really need to up my protein, I’ll often eat the whole bowl of it throughout the day as it’s such a great way to hit your macros.
Other Easy Cottage Cheese Recipes You Might Want To Try!
- Cottage cheese sweet potato beef bowls with hot honey
- Cottage cheese pizza bowls
- Cottage cheese chocolate mousse
- Cottage cheese pizza crust
- Cottage cheese flatbread wraps
- Cottage cheese chocolate chip cookies
- Cottage cheese salad with smoked salmon & avocado
Ingredients
- Cottage cheese: I like to use full fat for extra creaminess, but you can use a lower fat or fat free variety if you prefer
- Red bell pepper
- Garlic clove: I use a raw garlic clove as I love the punchy flavor, but if you’re not a huge garlic fan or you just prefer something a little milder, you can roast your garlic alongside the bell pepper. The result will be a dip with a sweeter flavor profile
- Smoked paprika
- Olive oil (for drizzling over the pepper)
- Salt & pepper
How To Make Cottage Cheese & Roasted Red Pepper Dip: Step-by-Step Instructions
If you’re just here to grab the printable recipe card and run, no problem—you’ll find it waiting at the bottom of the post. But if you like a visual guide, I’ve included a few snaps from the process below to help walk you through the key stages!
- Roast the red pepper: Drizzle the red pepper lightly with olive oil, then roast it in the air fryer or oven at 400°F (200°C) for 15–18 minutes, until it’s soft and the skin is blistered and slightly charred. Note: If you don’t have an air fryer, you can also roast the pepper in a conventional oven at the same temperature. Place it on a baking sheet and roast for about 20–25 minutes, turning halfway through until the skin is charred and the pepper is tender.
- Let it cool and peel: Once roasted, let the pepper cool for a few minutes. Then peel off the skin, remove the seeds and stem, and set it aside.
- Blend it up: Add the cottage cheese, smoked paprika, roasted red pepper, garlic, salt, and pepper to a blender or food processor. Blend until smooth and creamy—about 1 minute should do the trick.
- Plate and finish: Spoon the dip into a serving bowl and top with a little extra smoked paprika, some chili flakes, and chopped chives and extra bell pepper if you’re feeling fancy.
- Serve it up: Pair it with crunchy veg like cucumber and carrot sticks, or go for mini toasts or crackers. It’s one of those dips that works with just about everything.
Recipe Notes & Tips
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Add fresh herbs: Want to brighten things up? Toss in a handful of chopped parsley, basil, or cilantro for a fresh, herbal twist—especially nice if you’re serving it chilled.
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Let it rest: If you’ve got the time, pop the dip in the fridge for 30 minutes before serving. It gives the flavors a chance to mellow and mingle for an even better taste.
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Make it event-ready: Hosting something? Serve the dip in little glasses or spoons for individual portions, and finish each with a sprinkle of paprika and chives. It looks fancy, but takes no time at all.
Serving Ideas
This dip is super versatile. It’s perfect served with crunchy veggies as a snack or light lunch, but don’t stop there. Use it as a spread in sandwiches or wraps (it’s amazing with grilled chicken or roasted veggies), dollop it onto grain bowls, or even swirl it into cooked pasta for a creamy, smoky sauce. You can also serve it alongside pita chips or flatbread as part of a mezze-style platter.
High Protein Cottage Cheese & Roasted Red Pepper Dip
Ingredients
- 1 cup cottage cheese
- 1 medium red bell pepper
- 1 garlic clove
- 1 tsp smoked paprika
- Olive oil for drizzling over the pepper
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Roast the red pepper: Drizzle the red pepper lightly with olive oil, then roast it in the air fryer or oven at 400°F (200°C) for 15–18 minutes, until it’s soft and the skin is blistered and slightly charred. Note: If you don’t have an air fryer, you can also roast the pepper in a conventional oven at the same temperature. Place it on a baking sheet and roast for about 20–25 minutes, turning halfway through until the skin is charred and the pepper is tender.
- Let it cool and peel: Once roasted, let the pepper cool for a few minutes. Then peel off the skin, remove the seeds and stem, and set it aside.
- Blend it up: Add the cottage cheese, smoked paprika, roasted red pepper, garlic, salt, and pepper to a blender or food processor. Blend until smooth and creamy—about 1 minute should do the trick.
- Plate and finish: Spoon the dip into a serving bowl and top with a little extra smoked paprika, some chili flakes, and chopped chives if you’re feeling fancy.
- Serve it up: Pair it with crunchy veg like cucumber and carrot sticks, or go for mini toasts or crackers. It’s one of those dips that works with just about everything.
Nutrition
This dip is one of those recipes you’ll find yourself making on repeat—simple, flavorful, and endlessly adaptable. Whether you’re serving it with crunchy veggies, spreading it on sandwiches, or adding it to a mezze board, it’s a fresh, high-protein option that always hits the spot.
