Low Calorie Clam Dip for Vegetables

Classic clam dip usually means a brick of cream cheese and a tub of sour cream. This version swaps all of that for cottage cheese, cutting the fat dramatically while keeping the briny, savory flavor that makes clam dip so addictive with raw vegetables.

Five ingredients, five minutes. Drain the canned clams, stir them into the cottage cheese with chopped chives, a pinch of thyme, and salt. That’s it. The cottage cheese provides a creamy base with enough texture to cling to celery sticks and carrot coins.

If you want a smoother dip, blend the cottage cheese in a food processor before adding the clams. This gives you a texture closer to traditional cream cheese dip without any of the extra fat. Leave some clam pieces whole so you get that satisfying chewiness in every scoop.

The thyme is a quiet but important player. Just ⅛ teaspoon adds an herbal note that keeps the dip from tasting one-dimensional. It pairs naturally with seafood and prevents the cottage cheese from tasting too plain.

Serve it cold with a spread of raw vegetables: bell pepper strips, cucumber rounds, broccoli florets, and cherry tomatoes all work well.

Kitchen Tips

• Use small curd cottage cheese for the best texture in dips. Large curd can feel lumpy.
• Drain the clams thoroughly. Extra liquid makes the dip watery and dilutes the flavor.
• Make it an hour ahead and refrigerate. The flavors marry and the dip thickens slightly as it chills.

Variations

• Herbed version: Add a teaspoon of fresh dill or parsley for a greener, more vibrant dip.
• Spicy clam dip: Stir in a dash of hot sauce or a pinch of cayenne for a little kick.