High Protein Queso Cheese Dip (Cottage Cheese)
Here’s a creamy, cheesy queso dip you can actually feel good about! This high-protein version is made with blended cottage cheese, so it’s packed with protein but still smooth, melty, and loaded with flavor. Perfect for dipping chips, drizzling over nachos, or even using as a high-protein sauce for veggies or tacos. It comes together in just 10 minutes and will totally surprise you with how satisfying (and scoopable) it is!
Servings 4 cups
Calories 115kcal
Equipment
Ingredients
- 2 cups cottage cheese I used 2%.
- 4 oz chopped green chilies
- 1 ½ cups grated cheese I used cheddar and mozzarella. A Mexican blend also works well.
Spices (You can also use store-bought taco seasoning)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- salt and pepper to taste
- cayenne pepper Optional for spicy.
Instructions
- Add all of the ingredients to a high-powered blender or food processor. Purée until smooth.
- Serve.
- If you want to heat the queso, do it carefully. This can be really tricky because cottage will separate, become watery, and a completely different texture when over heated. You can use the microwave in 20 second increments, or heat it on the stove at low heat for a few minutes. If it does change texture, add the warm queso back to the blender. That will smooth it out again.
Notes
Pair this with these High Protein Low Carb Chips.
I like to had ½ teaspoon of onion powder or garlic powder, too, but I tried to keep the ingredient list low for you guys!
Lower-fat or fat-free cottage cheese is more likely to separate because it lacks the fat that helps stabilize heat and texture. 2% works great for me.
At high heat temperatures, cottage cheese curdles and separates. That’s thanks to its high protein and moisture content. When exposed to high heat too quickly, the proteins in cottage cheese tighten up and expel water, leading to a clumpy, grainy mess instead of a smooth, creamy dip.
The longer the dip stands (and is stored), the more it will thicken up. You can thin out the dip with water. Start with a teaspoon of water, add it to the dip, and stir. Continue to add water until you reach your desired texture. Heat gently and at low heat in the fridge or the microwave.
If the dip is overheated, it will curdle and the texture will be altered.
You can make this without a blender, but the texture won’t be the same. Without blending, cottage cheese stays curdy and won’t give you that smooth, creamy queso feel. If you don’t have a blender, a food processor or even an immersion blender will work. Otherwise, you’ll end up with a chunkier dip that’s more like a cheesy cottage cheese scramble than classic queso.
Nutrition
Serving: 0.5cup | Calories: 115kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g