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Creamy cottage cheese queso dip topped with fresh diced tomatoes and cilantro in a rustic bowl.
Layla

Cottage Cheese Queso Dip

Creamy, high-protein queso that comes together in minutes with a blender and no processed cheese required.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, Mexican-Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 cups cottage cheese full-fat, small curd
  • 1.5 cups sharp cheddar cheese freshly grated, divided
  • 0.25 cup milk whole or 2%
For Flavor
  • 4 oz canned diced green chiles mild, drained
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin ground
  • 0.25 tsp smoked paprika
  • 0.5 tsp kosher salt plus more to taste
  • 1 tsp hot sauce such as Cholula or Tapatío, optional
For Serving
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp diced tomato optional

Equipment

  • Blender or Food Processor
  • Small saucepan
  • Rubber spatula

Method
 

Blend the Base
  1. Add cottage cheese, 1 cup of the cheddar, and milk to a blender. Blend on high until completely smooth and silky, about 60 seconds, scraping down the sides once. The mixture should look like thick cream with no visible curds.
Build the Queso
  1. Transfer the blended mixture to a small saucepan over medium-low heat. Stir in green chiles, garlic powder, cumin, smoked paprika, and salt. Cook gently, stirring constantly with a rubber spatula, until the cheese is fully melted and the dip is hot, 5 to 7 minutes. Do not let it boil or the texture will break.
  2. Remove from heat and stir in the remaining 1/2 cup grated cheddar for texture. Taste and adjust salt or add hot sauce if desired. Transfer to a serving bowl and top with cilantro and diced tomato. Serve immediately with warm tortilla chips.

Notes

For the smoothest texture, use full-fat cottage cheese and grate your own cheddar - pre-shredded cheese has anti-caking agents that can make the dip grainy. The dip thickens as it cools; thin with a splash of warm milk if needed. Make up to 2 days ahead and reheat gently on the stove with extra milk, or serve cold as a spread.