Combine the cottage cheese, sour cream, onion powder, garlic powder and sea salt in a blender and blend on high for 30-45 seconds until smooth. Alternatively, you can mix these ingredients in a bowl with a spatula if you don’t mind a dip that’s chunkier and not smooth.

Pour the blended cottage cheese mixture into a mixing bowl and add the dried chives, dill and parsley and mix with a spatula or spoon until fully incorporated. Season to taste with more salt if needed.

Serve cold with fresh-cut vegetable sticks for dipping. Store in an airtight container and keep in the refrigerator up to two weeks.