Cottage Cheese Ranch Veggie Sticks
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian, Keto, Low-Carb
Ingredients
Scale
- 1 cup low-fat cottage cheese (small or large curd)
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon fresh lemon juice (optional, for tang)
- 2 large carrots, peeled and sliced into sticks
- 1 English cucumber, sliced into sticks
- 2 stalks celery, sliced into sticks
- 1/2 red bell pepper, sliced into strips
- Fresh chives or parsley for garnish (optional)
Instructions
- Wash all of your vegetables thoroughly under cold running water. Peel the carrots and slice them, along with the cucumber, celery, and bell pepper, into uniform 3-inch sticks. Pat them dry with a paper towel to ensure the dip sticks to them properly.
- For a smooth, dip-like consistency, place the cottage cheese and lemon juice into a small food processor or high-speed blender. Pulse until the mixture is completely smooth and no lumps remain. If you prefer a chunky texture, you can skip the blending and simply move to the mixing step.
- Transfer the smooth cottage cheese to a medium-sized mixing bowl. Sprinkle the ranch seasoning mix over the top. Use a spoon or spatula to fold the seasoning into the cheese until it is evenly distributed. Taste and add a pinch of black pepper if desired.
- Portion the ranch dip into small ramekins or bowls. Arrange the colorful veggie sticks on a plate or platter around the dip. Garnish with fresh chopped chives or parsley for a pop of color and extra flavor. Serve immediately while the vegetables are crisp.