Cottage Cheese Brownie Dip (Print Version)

A creamy chocolatey cottage cheese dip paired with fresh fruit for a nutritious indulgence.

# What You Need:

→ Dip

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 3 tablespoons unsweetened cocoa powder
03 - 1/4 cup maple syrup or honey
04 - 1/2 teaspoon vanilla extract
05 - 2 tablespoons mini chocolate chips, plus extra for garnish
06 - Pinch of salt

→ Fruit Dippers

07 - 1 cup strawberries, hulled and halved
08 - 1 cup apple slices
09 - 1 cup banana slices
10 - 1 cup seedless grapes

# How To Make It:

01 - Combine cottage cheese, cocoa powder, maple syrup or honey, vanilla extract, and salt in a blender or food processor. Blend until very smooth and creamy, scraping down the sides as needed.
02 - Transfer the dip to a mixing bowl and stir in the mini chocolate chips, reserving a few for garnish.
03 - Top the dip with reserved chocolate chips for visual appeal and texture.
04 - Arrange prepared fruit dippers on a serving platter around the dip bowl.
05 - Serve immediately or refrigerate for up to 2 days before serving.

# Expert Advice:

01 -
  • It tastes like you're eating brownie batter straight from the mixing bowl, except it actually has real protein and won't make you feel guilty.
  • Takes exactly ten minutes and requires just one blender, so cleanup is almost as easy as eating it.
  • Works for breakfast, dessert, or that 3 p.m. moment when you need something that feels like a treat but isn't.
02 -
  • Your blender speed matters more than you'd think—go too slow and the cottage cheese stays grainy, but a steady 30 to 45 seconds on medium-high is the sweet spot where it becomes cloud-like.
  • Don't blend it hours ahead unless you refrigerate it, because the dip can separate slightly and look less appealing the longer it sits at room temperature.
03 -
  • If your cottage cheese is thick or chunky, strain it through cheesecloth for 10 minutes before blending—it'll transform the final texture into something almost cloud-like.
  • Make this the morning of serving rather than the night before, because even refrigerated, it can separate slightly and the fruit releases water that can dilute the dip if it sits too long.
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