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Dill Veggie Dip

2019-09-18 | By: Lauren

Do the words “low-fat” make you worried when it comes to a veggie dip? They shouldn’t. We’ve found a tasty, easy to make dip that won’t make you feel guilty going back for seconds...or thirds! Check out this low-fat, low-calorie dip that’s sure to be a hit for any event. 

Makes about 2 cups of dip 

<h2> Ingredients: 

  • 1 cup low-fat cottage cheese 
  • 1⁄4 cup plain non-fat greek yogurt 
  • 1 tsp lemon juice, freshly squeezed 2 tsp dried parsley 
  • 1⁄2 tsp dried dill 
  • 1⁄2 tsp garlic powder 
  • 1⁄2 tsp onion powder 
  • 1⁄4 tsp dried basil 
  • 1⁄8 tsp black pepper 
  • Salt to taste 

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<h2> Directions: 

  • Place the cottage cheese, greek yogurt, and lemon juice into a high powder blender or food processor. Blend on low or medium speed until smooth and thick. 
  • Stop the blender or processor, add in the spices, then pulse a few times to combine. Add salt to taste, if desired. 
  • Pour into a bowl and refrigerate for 30 minutes until chilled before serving! 

<h2> Notes: 

  • The dip consistency will vary depending on the moisture content of your cottage cheese. Using a low-fat small curd cottage cheese yields the best results. 
  • The longer you blend, and the higher the blending speed, the thinner your dip will be. If you find your dip is too thin, simply pour it into a bowl and refrigerate for 30 minutes - 1 hour to thicken before serving. 
  • You can use dairy-free versions of greek yogurt and cottage cheese if needed. If you can’t find cottage cheese, try replacing it with more greek yogurt or soft silken tofu.


Blogger Profile Image Lauren



Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.

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