Description
This easy Cottage Cheese Queso Dip is a high-protein, healthy take on traditional queso. Creamy, cheesy, and perfect for dipping with chips or veggies!
Equipment
mini blender
Ingredients
1cuplow-fat cottage cheese, I recommend Good Culture
1tablespoontaco seasoning, or low-sodium from a package
2tablespoonscanned Rotel tomatoes, drained, plus 1 tablespoon for garnish
1clovegarlic, minced
1tablespoonchopped pickled jalapeño, drained, for garnish
1/2cuppepper jack cheese, freshly grated
1tablespoonchopped cilantro, for garnish
tortilla chips, protein chips or crudités, for serving
Instructions
- Add the cottage cheese and taco seasoning to a small food processor or mini blender. Blend until completely smooth.
- Heat a small skillet over medium heat and spray with oil. Add the tomatoes and garlic and saute, stirring 1 to 2 minutes until fragrant. Add the cottage cheese mixture and stir until hot, 2 to 3 minutes. Remove from heat and stir in pepper jack cheese and pickled jalapeño, until melted.
- Transfer to a serving bowl and top with remaining tomatoes and cilantro. Serve with chips or crudités.
Last Step:
Notes
- This is best eaten the day you make it. If you’re making this for one or two, just divide the recipe. If you do have extra, you can refrigerate the leftovers.
- Can top with ¼ pound cooked ground beef to add more protein.
- I used a small food processor to blend, but it would definitely work in a nutribullet.
- I tested this with a few brands of cottage cheese, Good Culture was the best one. The others were a bit watery so I had to simmer it longer to thicken.
- For a thicker dip, use whole-milk cottage cheese. I don’t recommend fat-free cottage cheese, it will result in a thinner, watery dip.
Nutrition
Serving: 1/4 cup (generous), Calories: 94kcal, Carbohydrates: 3g, Protein: 8g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 353.5mg, Fiber: 0.5g, Sugar: 1g
