This high-protein queso dip swaps traditional heavy cream for blended cottage cheese, delivering a creamy, tangy base that melts seamlessly with cheddar and taco seasoning for a lighter appetizer without sacrificing flavor.
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In a blender, combine cottage cheese, taco seasoning, and water.
Blend until the mixture is completely smooth and creamy.
Pour the blended cottage cheese mixture into a hot skillet over medium heat.
Add the shredded cheddar cheese to the skillet.
Whisk continuously for a few minutes until the cheddar cheese is fully melted and incorporated into a smooth sauce.
Transfer the queso to a serving bowl.
Garnish with pico de gallo, fresh cilantro, and a sprinkle of paprika if desired.
Serve immediately with tortilla chips.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave until warm; add a splash of water if the dip has thickened.
blender or food processor · small pot or skillet
Yes. Prepare the dip up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently in a small pot over low heat or in a microwave, stirring occasionally, until warm and creamy.
Blending cottage cheese creates a smooth, creamy base that mimics the texture of traditional queso while adding significant protein. Skipping this step will result in a lumpy, grainy dip.
Monterey Jack or a cheddar-jack blend work well. Avoid pre-shredded cheese with anti-caking agents, as it may not melt smoothly.
Transfer to a slow cooker on the warm setting or use a fondue pot. Stir occasionally to prevent a skin from forming on top.
One serving (approximately 1/4 cup) contains roughly 8–10 grams of protein, depending on portions and cheese used.
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