Ingredients
Scale
- 2 cups low-fat cottage cheese (2% or 4% works best for creaminess)
- 1 cup shredded sharp cheddar cheese
- 1 can (4 oz) diced green chiles, undrained
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, and garlic powder)
- 1/2 teaspoon nutritional yeast (optional, for extra depth)
- 1–2 tablespoons pickled jalapeños, chopped (optional for heat)
- 1/4 cup splash of unsweetened almond milk or water (if needed for thinning)
- Fresh cilantro for garnish
Instructions
- Step 1: Blend the Base – Place the cottage cheese into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds until the texture is completely smooth and no curds remain. This step is crucial for achieving that authentic queso consistency.
- Step 2: Combine and Season – Pour the blended cottage cheese into a small saucepan over medium-low heat. Stir in the taco seasoning and the nutritional yeast. Add the undrained green chiles and chopped jalapeños. Stir constantly to ensure the seasonings are evenly distributed throughout the base.
- Step 3: Melt the Cheese – Gradually add the shredded cheddar cheese to the pot, one handful at a time. Stir continuously until the cheese is fully melted and the dip is warm. If the queso feels too thick, add a splash of milk or water to reach your desired dipping consistency. Do not let the mixture come to a boil, as this can cause the cottage cheese to grain up. Remove from heat immediately once smooth.
- Step 4: Garnish and Serve – Transfer the warm queso to a serving bowl. Top with fresh cilantro, extra diced chiles, or a dollop of Greek yogurt if desired. Serve immediately with chips, crackers, or crunchy vegetables.
- Cook Time: 10 minutes