Uploaded August 2024 | Updated September 2026, 53 seconds ago
Here's a recipe for a Mind-Blowing Cottage Cheese Queso Dip that will take traditional Mexican cheese dips to the next level:
Ingredients:
1 cup cottage cheese (smooth variety or blended until smooth)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup cream cheese, softened
1/2 cup heavy cream (or more for desired consistency)
1 tablespoon butter
1 jalapeño, finely diced (optional for heat)
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
1/4 cup diced tomatoes (optional)
Fresh cilantro for garnish
Instructions:
Smooth the Cottage Cheese: In a blender or food processor, blend the cottage cheese until smooth to ensure a creamy texture.
Sauté the Vegetables: In a medium saucepan, melt butter over medium heat. Add the diced onion, garlic, and jalapeño (if using), and sauté until soft and fragrant, about 3-4 minutes.
Melt the Cheeses: Lower the heat to medium-low and add the cream cheese, stirring until melted and combined with the veggies. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted.
Add the Cottage Cheese: Slowly stir in the blended cottage cheese, combining it with the melted cheeses. Pour in the heavy cream to adjust the consistency, stirring until you reach a smooth, creamy dip.
Season: Add smoked paprika, cumin, chili powder, cayenne pepper (if using), and salt and pepper to taste. Adjust seasoning as needed for the perfect balance of flavor.
Heat and Serve: Cook on low heat for 3-5 more minutes, stirring occasionally to ensure everything is combined and smooth. If desired, stir in diced tomatoes for extra texture and color.
Garnish and Serve: Transfer to a serving bowl, garnish with fresh cilantro, and serve warm with keto-friendly tortilla chips, veggies, or as a topping for your favorite dishes.
Macros (per serving, about 1/4 cup):
Total Carbs: 4g (Net Carbs: 3g)
Fiber: 1g
Protein: 9g
Fat: 14g
This queso dip will be creamy, rich, and packed with flavor, while the cottage cheese boosts the protein content, making it perfect for a keto-friendly snack.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Here's a recipe for a Mind-Blowing Cottage Cheese Queso Dip that will take traditional Mexican cheese dips to the next level:
Ingredients:
1 cup cottage cheese (smooth variety or blended until smooth)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup cream cheese, softened
1/2 cup heavy cream (or more for desired consistency)
1 tablespoon butter
1 jalapeño, finely diced (optional for heat)
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
1/4 cup diced tomatoes (optional)
Fresh cilantro for garnish
Instructions:
Smooth the Cottage Cheese: In a blender or food processor, blend the cottage cheese until smooth to ensure a creamy texture.
Sauté the Vegetables: In a medium saucepan, melt butter over medium heat. Add the diced onion, garlic, and jalapeño (if using), and sauté until soft and fragrant, about 3-4 minutes.
Melt the Cheeses: Lower the heat to medium-low and add the cream cheese, stirring until melted and combined with the veggies. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted.
Add the Cottage Cheese: Slowly stir in the blended cottage cheese, combining it with the melted cheeses. Pour in the heavy cream to adjust the consistency, stirring until you reach a smooth, creamy dip.
Season: Add smoked paprika, cumin, chili powder, cayenne pepper (if using), and salt and pepper to taste. Adjust seasoning as needed for the perfect balance of flavor.
Heat and Serve: Cook on low heat for 3-5 more minutes, stirring occasionally to ensure everything is combined and smooth. If desired, stir in diced tomatoes for extra texture and color.
Garnish and Serve: Transfer to a serving bowl, garnish with fresh cilantro, and serve warm with keto-friendly tortilla chips, veggies, or as a topping for your favorite dishes.
Macros (per serving, about 1/4 cup):
Total Carbs: 4g (Net Carbs: 3g)
Fiber: 1g
Protein: 9g
Fat: 14g
This queso dip will be creamy, rich, and packed with flavor, while the cottage cheese boosts the protein content, making it perfect for a keto-friendly snack.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
