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Cottage Cheese Queso
This creamy, cheesy Cottage Cheese Queso Dip is lightened up and high in protein. Perfect for snacking, game day, or drizzling over nachos!
Equipment
- mini blender
Ingredients
- 1 cup low-fat cottage cheese (I recommend Good Culture)
- 1 tablespoon taco seasoning (or low-sodium from a package)
- 2 tablespoons canned Rotel tomatoes (drained, plus 1 tablespoon for garnish)
- 1 clove garlic (minced)
- 1 tablespoon chopped pickled jalapeño (drained, for garnish)
- 1/2 cup pepper jack cheese (freshly grated )
- 1 tablespoon chopped 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.
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
- WW Points: 4