Description
Make a creamy, high-protein queso dip quickly using cottage cheese in a blender. This recipe is a healthy alternative to traditional cheese sauce.
Ingredients
Scale
- 1 cup cottage cheese (low fat or full fat)
- 1/2 cup shredded cheddar cheese (or Monterey Jack)
- 1/4 cup milk (any type)
- 1/4 cup pickled jalapeño slices (drained)
- 1 tablespoon pickled jalapeño juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Place the cottage cheese, shredded cheese, milk, jalapeño slices, jalapeño juice, chili powder, cumin, garlic powder, and salt into a high-speed blender.
- Blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes. Stop and scrape down the sides if needed.
- Taste the queso and add more salt or jalapeño juice if desired.
- Pour the queso into a serving bowl.
- Serve immediately warm or at room temperature with chips, vegetables, or as a topping for tacos or nachos.
Notes
- For a warm dip, transfer the blended queso to a small saucepan and heat over low heat, stirring constantly, until warmed through. Do not boil.
- If you prefer a smoother texture without any visible specks, use white cheddar cheese.
- Add a dash of hot sauce for extra heat.
- Prep Time: 3 min
- Cook Time: 2 min
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3
- Sodium: 350
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 14
- Cholesterol: 20