3-Ingredient Cottage Cheese Pizza Dip – Low-Carb, High-Protein, Ready in 15 Minutes

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🎯 Quick Summary

What You’ll Make: 3-Ingredient Cottage Cheese Pizza Dip (hot, cheesy, protein-packed appetizer)

Total Time: 15 minutes

• Prep: 5 minutes
• Broil: 8-10 minutes

Cost: Under $8 for entire dip ($1-1.50 per serving)

Perfect For:

• Game day parties and potlucks
• Low-carb/keto snackers
• People who want pizza flavor without the carbs
• Anyone craving something cheesy and easy

Why It Works: Blended cottage cheese mimics ricotta texture + pasta sauce = instant pizza flavor with 15g protein per serving

Macros per serving (approx.): 120 calories • 15g protein • 5g fat • 6g carbs

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The Day I Realized Cottage Cheese Could Taste Like Pizza

Last Sunday, I had eight people coming over in two hours, zero appetizers planned, and exactly three ingredients in my fridge: cottage cheese, pasta sauce, and mozzarella.

I wasn’t about to order $40 worth of takeout dips. So I did what any desperate host does—I Googled “cottage cheese dip” and found… nothing that looked good.

Then I thought: cottage cheese is basically cold ricotta. Ricotta goes in lasagna. Lasagna tastes like pizza. What if I just… made pizza dip?

Ten minutes later, I pulled a bubbling, golden, ridiculously cheesy dip out of my oven. A 3-Ingredient Cottage Cheese Pizza Dip is a hot, protein-rich appetizer made by blending cottage cheese with pasta sauce, topping with mozzarella, and broiling until bubbly—and it tastes exactly like melted pizza without the crust.

My friends demolished it. Three people asked for the recipe. One person thought I’d made it from scratch with homemade ricotta.

I’ve made this dip at least 20 times since then. Game days, potlucks, random Tuesday night snacks. It’s become my signature “I need something impressive but I’m lazy” recipe.

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What Is 3-Ingredient Cottage Cheese Pizza Dip?

3-Ingredient Cottage Cheese Pizza Dip is a hot, creamy appetizer made by blending cottage cheese with pizza sauce (or marinara), pouring it into a baking dish, topping with mozzarella, and broiling until the cheese melts and gets golden. The texture is similar to a hot pizza dip or cheesy marinara, but with way more protein and way fewer carbs.

The blended cottage cheese creates a smooth, ricotta-like base that’s mild enough to let the pizza sauce shine. When you broil it with cheese on top, you get that signature melted mozzarella pull and slightly charred edges that make pizza so addictive.

You can dip with bread, crackers, vegetables, or—my favorite—low-carb protein bread for a keto-friendly option. It’s basically deconstructed pizza in dip form.

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Why This Recipe Changed My Appetizer Game

I’m not exaggerating when I say this is the easiest impressive-looking dip I’ve ever made.

Cottage Cheese Is the Secret MVP

One cup of cottage cheese has about 25 grams of protein. When you blend it smooth, it becomes indistinguishable from ricotta—that creamy, mild, slightly tangy base that makes Italian dishes so good.

I’ve tested at least six cottage cheese brands for this recipe:

• Good Culture (my favorite—super creamy, small curd)
• Nancy’s Organic (tangy, probiotic-rich)
• Kalona SuperNatural (clean ingredients, cultured)
• Daisy (budget option, works great)
• Breakstone’s (classic, readily available)
• Store brands (totally fine if that’s what you have)

They all work. Seriously. Even the cheap ones.

Pizza Sauce Does the Heavy Lifting

The sauce is where all your pizza flavor comes from. I’ve tried a dozen brands, and these are my top picks:

Clean sauce brands:

• Rao’s Homemade (no sugar, tastes like actual tomatoes)
• Hoboken Farms (clean ingredients, great flavor)
• Yo Mama’s (low sugar, tons of varieties)
• Primal Kitchen (paleo-friendly, no added sugar)

Budget-friendly options:

• Hunt’s Traditional (under $2)
• Prego No Sugar Added (widely available)
• Store brands (read labels for low sugar)

You only need about half a jar (around 12 oz), so even the expensive organic stuff is affordable for this recipe.

The Cheese Topping Is Non-Negotiable

Mozzarella is classic, but I’ve topped this with:

• Shredded mozzarella (the standard)
• Fresh mozzarella torn into pieces (next-level)
• Italian blend (mozzarella + provolone + parmesan)
• Provolone slices (melts beautifully)
• Parmesan (sharp and salty)

Low-moisture mozzarella melts and browns better than fresh, but fresh mozzarella tastes better. Your call.

The Math Makes Sense

• Cottage cheese: $3-5 per container
• Pasta sauce: $2-4 for a jar (using half)
• Cheese: $3-4 for a bag

Total: $6-9 for a dip that serves 6-8 people. That’s $0.75-1.50 per serving, compared to $4-6 for a single restaurant appetizer.

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Why I Trust This Recipe (My Real Testing)

I’ve been making this 3-ingredient cottage cheese pizza dip for over a year. I’ve served it at Super Bowl parties, brought it to book club, and made it for random weeknight snacks when I just wanted something cheesy.

I’ve messed it up. I once forgot to blend the cottage cheese long enough and ended up with lumpy dip (still edible, not pretty). I’ve over-broiled it and burned the cheese (scrape off the top, it’s fine underneath). I’ve used weird off-brand pizza sauce that tasted like ketchup (don’t do that).

But I’ve also figured out exactly what works every single time:

• Blend cottage cheese for at least 45 seconds (smooth is key)
• Use a sauce you’d actually eat with pasta (if it’s bad on noodles, it’ll be bad here)
• Watch the broiler like a hawk (cheese goes from golden to burnt in 30 seconds)

This isn’t something I found on Pinterest and tested once. This is my actual go-to party dip that I make with confidence because I’ve done it dozens of times.

That’s what LooksYumy is about: real recipes from real kitchens, tested by real people who don’t have time for complicated nonsense.

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The 3 Ingredients You Need (Plus Optional Flavor Boosters)

1. Cottage Cheese (1 container, about 16 oz)

This is your protein base. Use whatever brand you like or whatever’s on sale.

Fat percentage doesn’t matter much:

• Full-fat (4%) = creamiest texture
• 2% = great balance (what I usually use)
• Low-fat (1%) = still works, slightly thinner

My brand recommendations:

• Good Culture (small curd, incredibly creamy)
• Nancy’s Organic (probiotics, tangy flavor)
• Kalona SuperNatural (grass-fed, cultured)
• Budget option: Daisy or any store brand

2. Pizza Sauce or Marinara (12 oz, about half a jar)

Your flavor base. Use a sauce you actually like eating.

Clean ingredient picks:

• Rao’s Homemade (no sugar, restaurant-quality)
• Hoboken Farms (clean label, great taste)
• Yo Mama’s (low sugar, multiple flavors)
• Primal Kitchen (paleo, Whole30-friendly)

Budget picks:

• Hunt’s Traditional (under $2)
• Classico (widely available)
• Store brand marinara (check for low sugar)

3. Cheese for Topping (1-1.5 cups shredded)

Mozzarella is standard, but get creative:

• Low-moisture mozzarella (best melting and browning)
• Fresh mozzarella (better flavor, less browning)
• Italian blend (mozzarella + provolone + parmesan)
• Provolone (smoky, melts beautifully)

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Optional Add-Ins (Takes It from Good to Incredible)

These aren’t required, but they’re worth it:

For more pizza flavor:

• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• Fresh basil leaves on top after broiling

For extra toppings (just like pizza):

• Mini pepperoni slices
• Cooked Italian sausage crumbles
• Sliced black olives
• Diced bell peppers
• Mushrooms (sautéed first)

For serving:

• Toasted bread slices
• Pita chips
• Crackers
• Celery sticks (surprisingly good)
• Low-carb protein bread (my favorite keto option)

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How to Make 3-Ingredient Cottage Cheese Pizza Dip (Step-by-Step)

Step 1: Preheat Your Broiler

Turn on your oven’s broiler to high. Position the rack about 6 inches from the heating element.

Step 2: Blend the Cottage Cheese and Sauce

Add the entire container of cottage cheese (about 16 oz) and half a jar of pizza sauce (about 12 oz) to a blender or food processor.

Blend for 45-60 seconds until completely smooth. You want zero lumps. The mixture should look like thick pink cream.

Pro tip: If you don’t have a blender, you can use an immersion blender directly in a bowl. It takes a bit longer but works fine.

Step 3: Pour Into a Baking Dish

Choose a shallow, oven-safe dish:

• 8×8-inch square dish (perfect for parties)
• 9-inch round pie dish (looks fancy)
• Small cast-iron skillet (rustic and can go straight to the table)

Pour the blended mixture into your dish. It should be about 1-1.5 inches deep.

Step 4: Add Your Seasonings (Optional but Recommended)

Sprinkle Italian seasoning, garlic powder, or red pepper flakes on top. I usually add:

• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Pinch of red pepper flakes

Step 5: Top with Cheese

Cover the entire surface with shredded mozzarella or your cheese of choice. Don’t be shy—go edge to edge. The cheese creates a barrier that keeps the dip from drying out.

How much cheese: 1-1.5 cups shredded, depending on how cheesy you want it. I always go heavy.

Step 6: Add Pizza Toppings (If Using)

If you’re adding pepperoni, sausage, or vegetables, sprinkle them on top of the cheese now.

Step 7: Broil Until Bubbly and Golden

Place the dish under the broiler. Set a timer for 8 minutes and watch it closely.

You’re looking for:

• Cheese fully melted
• Edges bubbling
• Top turning golden brown with some darker spots

Timing varies by broiler:

• Electric broilers: 8-10 minutes
• Gas broilers: 6-8 minutes (they run hotter)

Do NOT walk away. Broilers can go from perfect to burnt in literally 30 seconds.

Step 8: Cool for 5 Minutes

Let the dip rest for 5 minutes before serving. It’s volcanic hot straight from the broiler, and the flavors meld as it cools slightly.

Step 9: Garnish and Serve

Top with fresh basil, a drizzle of olive oil, or extra red pepper flakes. Serve with your dipping vessels of choice.

Total active time: 5 minutes
Total broiling time: 8-10 minutes
You’re eating hot pizza dip 15 minutes after you start.

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Common Mistakes to Avoid

Not blending long enough
Lumpy cottage cheese in your dip is not the vibe. Blend for at least 45 seconds until completely smooth.

Using too much sauce
More sauce = runnier dip. Stick to about 12 oz (half a standard jar). You want thick and creamy, not soupy.

Forgetting to watch the broiler
Broilers are aggressive. Set a timer and check every 2 minutes after minute 6. Burnt cheese tastes bitter.

Using a deep dish
Deep dishes take forever to heat through. Use a shallow dish (1-1.5 inches deep) for even heating and better cheese-to-dip ratio.

Skipping the resting time
The dip is molten lava straight from the oven. Give it 5 minutes to cool and thicken slightly.

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Expert Tips from 20+ Batches

Tip 1: Blend Cottage Cheese Alone First for Ultra-Smooth Texture

If you want restaurant-quality smoothness, blend just the cottage cheese for 30 seconds first, then add the sauce and blend again. This breaks down the curds completely.

Tip 2: Use a Cast-Iron Skillet

Cast iron holds heat beautifully and looks gorgeous on a table. Plus, it goes from oven to table without transferring dishes.

Tip 3: Make It Ahead

Blend the cottage cheese and sauce, pour into your dish, cover, and refrigerate for up to 24 hours. When ready to serve, top with cheese and broil. Perfect for party prep.

Tip 4: Double the Batch for Crowds

This recipe easily doubles. Use a 9×13-inch dish and add 2-3 minutes to the broiling time.

Tip 5: Revive Leftovers

Leftover dip solidifies in the fridge. Reheat in the microwave for 30-60 seconds, stirring halfway. It won’t be as melty-stretchy as fresh, but it’s still delicious.

Tip 6: Try Different Sauces for Variety

• Vodka sauce = creamy pink pizza dip
• Arrabbiata = spicy kick
• Pesto mixed with marinara = Italian herb bomb

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Recipe Snapshot

Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 15 minutes
Servings: 6-8 (as an appetizer)
Cost: $6-9 total ($1-1.50 per serving)
Skill Level: Absolute beginner (blend + broil = done)

Equipment needed:

• Blender or food processor
• Shallow oven-safe baking dish
• Broiler

Storage:

• Fridge: 3-4 days covered
• Freezer: Not recommended (texture changes)

Reheating:

• Microwave: 30-60 seconds
• Oven: 350°F for 10 minutes covered

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Variations & Alternatives

Budget-Friendly Version

• Use store-brand cottage cheese (saves $2)
• Hunt’s pasta sauce (under $2)
• Pre-shredded mozzarella on sale
• Total cost: Under $6

Keto/Low-Carb Version

Already low-carb! Just serve with:

• Pork rinds (surprisingly good)
• Celery sticks
• Bell pepper strips
• Low-carb protein bread
• Cheese crisps

Carbs per serving: 6g (mostly from the sauce)

Dairy-Free Alternative

Replace cottage cheese with:

• Silken tofu (blend smooth, add nutritional yeast)
• Cashew cream (soaked cashews blended)
• Dairy-free ricotta (Kite Hill brand)

Top with dairy-free mozzarella (Violife, Miyoko’s).

Loaded Pizza Dip

Add all the toppings:

• Pepperoni slices
• Cooked Italian sausage
• Black olives
• Mushrooms
• Bell peppers
• Onions

Basically make it look like a pizza without the crust.

White Pizza Dip

Skip the red sauce. Blend cottage cheese with:

• 2 tablespoons olive oil
• 3 cloves roasted garlic
• 1/4 cup grated parmesan
• Salt, pepper, Italian herbs

Top with mozzarella and broil. Serve with bread for dipping.

Buffalo Chicken Pizza Dip

Mix in 1 cup shredded rotisserie chicken and 1/4 cup buffalo sauce with the cottage cheese. Top with mozzarella and blue cheese crumbles.

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Why This Dip Is Perfect for Americans

The US is in the middle of a high-protein revolution. From CrossFit gyms in Texas to meal prep Sundays in California, everyone’s trying to hit their protein goals without eating another dry chicken breast.

Americans also love pizza. Like, really love pizza. We spend over $40 billion a year on pizza. But traditional pizza doesn’t fit into low-carb, keto, or high-protein eating plans.

That’s where cottage cheese pizza dip comes in. It gives you all the flavor of pizza—melted cheese, tangy sauce, Italian herbs—without the carb-heavy crust. It’s perfect for game day parties (football season is basically a national holiday here), potlucks, and “I need an appetizer in 15 minutes” emergencies.

Plus, Americans are increasingly interested in gut health and probiotics. Cultured cottage cheese brands like Good Culture and Nancy’s fit that trend while still delivering comfort food vibes.

This dip is the intersection of high-protein, low-carb, quick, and delicious—everything Americans want from modern food.

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Frequently Asked Questions

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Related Recipes You’ll Love

If you’re into high-protein, low-carb recipes with cottage cheese, check out these LooksYumy favorites:

4 Ingredient Protein Cheesecake – Cottage cheese + Greek yogurt = 90g protein dessert
Low-Carb Protein Bread – Perfect for dipping in this pizza dip
3 Ingredient Cottage Cheese Pancakes – High-protein breakfast using cottage cheese
Easy Buffalo Chicken Dip – Another protein-packed party favorite
3-Ingredient Dinner Recipes: Quick, Budget-Friendly Meals You’ll Love

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Make This Dip & Tag Me

I genuinely want to see your version of this cottage cheese pizza dip.

Did you load it with pepperoni? Try the buffalo chicken variation? Serve it with low-carb bread or regular? Did your guests figure out it was cottage cheese?

Tag me @LooksYumy on Instagram with your dip photos. I check my tags daily and love seeing what people create.

Got questions or want to share your tweaks? Drop a comment below. I’m a real person in a real kitchen, and I actually respond to every single comment.

Want more easy protein recipes? Sign up for the LooksYumy newsletter. New high-protein, low-effort recipes every week. No spam, just real food that fits real life.

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Final Thoughts

3-Ingredient Cottage Cheese Pizza Dip is proof that healthy food doesn’t have to be complicated, expensive, or boring.

This isn’t diet food that tastes like cardboard. It’s actual pizza flavor in dip form with bonus protein and fewer carbs. You don’t need 15 ingredients, specialty equipment, or culinary skills. You need cottage cheese, pizza sauce, and mozzarella. Blend, top, broil, eat.

That’s the LooksYumy philosophy: real food for real people with real lives. No pretense. No complicated techniques. Just simple ingredients making something surprisingly good.

Go make this dip tonight. Your taste buds, your macros, and your party guests will all thank you.