Dairy Recipes

Roasted Garlic and White Bean Dip


  • 1, 16-ounce container of low-fat cottage cheese
  • 1, 14 ounce can white kidney beans, drained
  • 4 roasted garlic cloves
  • 1 tsp sea salt
  • 14 tsp black pepper
  • Olive oil
  • Fresh herbs – thyme, parsley, etc.



  • In the bowl of a large food processor or blender, place cottage cheese, drained beans, garlic, salt and pepper.
  • Blend until smooth, about 1-2 minutes.
  • Transfer dip to serving bowl.
  • Garnish with freshly chopped herbs such as thyme and parsley
  • Drizzle with a little olive oil if desired. Serve with fresh vegetables or crackers.
  • Dip can be made 1-2 days ahead of time. Store in the refrigerator for up to five days.