Hey y’all! If you love melty, cheesy dips but want something lighter and packed with protein, this Cottage Cheese Queso is about to rock your snack game. It’s ultra-creamy, surprisingly healthy, and comes together in minutes—perfect for parties, movie nights, or whenever you need a little cheesy comfort. Let’s get cooking!
Why You’ll Love This
- High-protein, lower-fat alternative to traditional queso.
- Ready in under 10 minutes with simple ingredients.
- Rich, creamy texture without any heavy cream.
- Customizable heat and add-ins for everyone’s taste buds.
- Perfect served hot with chips, veggies, or as a topping.
Ingredients
- 1 cup Cottage Cheese (full-fat or low-fat)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 small jalapeno, seeded and chopped
- 1 clove garlic, minced
- 2 tablespoons milk
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro (plus extra for garnish)
Directions
Step 1: Blend the Cottage Cheese
Add Cottage Cheese, milk, jalapeno, and garlic to a blender or food processor. Blend until totally smooth and creamy—about 1 minute.
Step 2: Heat the Queso
Pour the blended mixture into a medium nonstick skillet or saucepan. Set over medium heat. Stir in the shredded cheddar, Monterey Jack, smoked paprika, onion powder, salt, and cumin.
Step 3: Melt and Stir
Cook, stirring constantly, until all the cheese is melted and the queso is silky smooth, about 3-4 minutes. If you like it thinner, add an extra splash of milk.
Step 4: Finish and Serve
Stir in the chopped cilantro. Taste and adjust seasoning if needed. Pour into a serving bowl and garnish with extra cilantro. Serve immediately with chips or veggies!
Notes
- For an ultra-smooth texture, be sure to blend the cottage cheese thoroughly before heating.
- If your queso thickens as it cools, gently reheat with a splash of milk to loosen it up.
- Adjust the spice by using more or less jalapeno, or swap for green chiles for milder flavor.
Variations
- Spicy Queso: Add cayenne pepper or a dash of hot sauce to turn up the heat.
- Chunky Veggie Queso: Stir in sautéed bell peppers, green onions, or tomatoes after melting.
- Tex-Mex Queso: Mix in cooked chorizo or taco-seasoned ground beef for a hearty dip.
Required Equipment
- Blender or food processor
- Medium nonstick skillet or saucepan
- Spatula or wooden spoon
- Cutting board and knife
- Serving bowl
Storage Instructions
- Let queso cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stove, stirring and adding a splash of milk if needed to restore creaminess.
Suggested Pairings & Serving Recommendations
- Serve with tortilla chips, pita chips, or fresh veggies.
- Spoon over tacos, burrito bowls, baked potatoes, or roasted veggies.
- Try as a dip for grilled chicken strips or quesadillas.
Pro Tips
- Use full-fat cottage cheese for the creamiest and best-tasting queso.
- Shred your own cheese for superior meltability and flavor.
- Freshly blend the cottage cheese to eliminate lumps—don’t skip this step!
FAQ
Q: Can I make this queso ahead of time?
A: Absolutely! Make it a day ahead, store in the fridge, and reheat before serving, stirring in a splash of milk for creaminess.
Q: What can I use instead of Monterey Jack?
A: Pepper Jack, Colby Jack, or extra cheddar all work great for a similar creamy melt and flavor.
Q: Is this recipe gluten-free?
A: Yes, Cottage Cheese Queso is naturally gluten-free—just double check your cheese and seasonings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 small jalapeno, seeded and chopped
- 1 clove garlic, minced
- 2 tablespoons milk
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro (plus extra for garnish)
Instructions
-
1Add cottage cheese, milk, jalapeno, and garlic to a blender or food processor. Blend until totally smooth and creamy—about 1 minute.
-
2Pour the blended mixture into a medium nonstick skillet or saucepan. Set over medium heat. Stir in the shredded cheddar, Monterey Jack, smoked paprika, onion powder, salt, and cumin.
-
3Cook, stirring constantly, until all the cheese is melted and the queso is silky smooth, about 3-4 minutes. If you like it thinner, add an extra splash of milk.
-
4Stir in the chopped cilantro. Taste and adjust seasoning if needed. Pour into a serving bowl and garnish with extra cilantro. Serve immediately with chips or veggies!
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
10 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
