Pour the cottage cheese into a wire sieve that has been placed over a larger bowl and refrigerate for 1-2 hours to strain the cottage of excess whey (cottage cheese liquid). Discard the whey that has dripped into the bowl.
Mix all ingredients, including the strained cottage cheese, in a medium bowl.
Place the prepared cottage cheese in an airtight container and refrigerate at least 4-24 hours before serving.
The cottage cheese will keep up to 5 days in the fridge.
Drain the cheese for at least one hour to get rid of the excess whey. If you skip this step, the dip can be overly watery.
Use whole milk cottage cheese rather than skim or low fat for the richest flavors.