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Layered High-Protein Pool Dip

Layered high-protein pool dip with a pale blue yogurt-and-cottage-cheese base and scattered mini veggie “confetti.” Made by blending cottage cheese smooth, mixing with Greek yogurt and spirulina for color, then layering in a shallow dish before a short chill.
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Prep Time 20 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Greek yogurt base
  • 2 cup Greek yogurt Use plain, unsweetened Greek yogurt for a tangy, protein-forward dip.
Smooth cottage cheese layer
  • 1 cup cottage cheese, blended smooth Blend until completely smooth so the dip stays silky.
Chicken layer
  • 1 cup shredded cooked chicken Fold in evenly so every scoop gets some protein.
Coloring
  • 0.5 blue spirulina for color Add gradually until you get the pale blue tint you want.
Topping
  • 1 mini veggie cutouts Keep them bite-size so they look like veggie confetti on top.

Method
 

Blend and season
  1. Blend the blended smooth cottage cheese until smooth, with no visible curds, for a silky base (no specific temperature; time as needed).
  2. Mix the Greek yogurt with the blended smooth cottage cheese and add blue spirulina for color until the mixture turns a pale blue tint (stir until uniform, about 1-2 minutes).
Build the protein layers
  1. Fold in the shredded cooked chicken, mixing just until evenly combined so the texture stays thick (no heat; stir gently for about 30-60 seconds).
  2. Spread the mixture in a shallow dish in layers so the top layer stays flat and ready for toppings (aim for even coverage, about 2-3 minutes).
  3. Arrange the mini veggie cutouts on top like scattered confetti (place lightly so the surface pattern remains visible, about 1-2 minutes).
  4. Chill the dip for 30 min in the refrigerator to set the layers before serving (refrigerated, 30 minutes).

Notes

Pro tip: add spirulina a pinch at a time—too much can turn the dip dark and muddy. Store covered in the fridge for up to 3 days; it’s best not to freeze since the dairy may separate. For a lower-lactose option, use lactose-free Greek yogurt and lactose-free cottage cheese.