Blitz the cottage cheese: Tip the cottage cheese into a food processor or blender. Pulse for 20 to 30 seconds until the mixture turns smooth and pale, with no visible curds remaining. You’ll notice it becomes lighter in colour and takes on a thick, creamy texture similar to Greek yoghurt.

Add the seasonings: Sprinkle in the dried dill, parsley, garlic powder, onion powder, black pepper, and salt. Pour in the lemon juice and milk. The lemon will brighten the aroma immediately — you should smell a fresh, herbal tang.

Blend again: Pulse for another 10 to 15 seconds until everything is fully incorporated. Scrape down the sides with a spatula if needed. The dip should look uniformly green-flecked and smell savoury, not sour.

Taste and adjust: Dip a clean spoon into the mixture and taste it. If it needs more salt, add a pinch. If you want a sharper ranch flavour, add another half-teaspoon of garlic powder. The texture should be thick but spoonable — if it’s too stiff, add a splash more milk.

Prep the vegetables: Wash and dry all your veggies thoroughly. Cut the carrots and celery into batons about 5cm long and 1cm thick. Slice the bell pepper into strips, halve the cherry tomatoes, and cut the cucumber into rounds. The veg should feel crisp and dry to the touch — moisture is the enemy of a good dip.

Assemble the meal-prep containers: Divide the ranch dip evenly among four to six airtight containers. Arrange the vegetable sticks on top or alongside, keeping them separate from the dip if you’re storing for more than two days. This prevents the veg from softening. The dip should look glossy and thick, with the herbs evenly distributed.

Refrigerate and rest: Pop the lids on and refrigerate for at least 30 minutes before serving. During this time, the dried herbs will rehydrate and meld with the cottage cheese, deepening the flavour. The dip will firm up slightly as it chills, giving it a spreadable consistency.