Go Back

Cottage Cheese Queso Dip

A creamy and cheesy dip that blends cottage cheese with traditional queso flavors, perfect for gatherings and game days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese (low-fat or regular) Choose low-fat for a lighter dip or regular for creaminess.
  • 1 cup shredded cheddar cheese Feel free to use your favorite cheese variety.
  • 1/2 cup diced tomatoes (drained) Use fresh or canned tomatoes, but ensure they are drained.
  • 1/2 cup diced green chilies (canned or fresh) Adjust the heat level based on preference.
  • 1/4 cup chopped onion Red or white onions work well.
  • 1/4 teaspoon cumin Adds depth of flavor to the dip.
  • 1/4 teaspoon garlic powder Essential for flavor enhancement.
  • to taste Salt and pepper Adjust according to personal preference.
Optional Toppings
  • sliced jalapeños For extra heat.
  • fresh cilantro Adds freshness.
  • avocado Optional for creaminess.
  • sour cream For serving.

Method
 

Preparation
  1. Blend the Cottage Cheese: In a blender or food processor, add the cottage cheese and blend until smooth to create the creamy base.
  2. Mix in the Cheeses: In a large mixing bowl, combine the blended cottage cheese and shredded cheddar cheese. Stir until well incorporated.
  3. Add Veggies and Spices: Incorporate the diced tomatoes, green chilies, chopped onion, cumin, and garlic powder into the cheese mixture. Mix everything together until well combined.
  4. Season to Taste: Taste your dip and season with salt and pepper. If desired, add diced jalapeños or cayenne pepper for extra heat.
  5. Serve it Up: Transfer the dip to a serving bowl and top with your favorite garnishes like fresh cilantro or a dollop of sour cream. Serve warm or at room temperature with tortilla chips or veggie sticks.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave in short bursts, stirring in between. For longer storage, freeze for up to two months and thaw in the refrigerator before reheating.