Description
A delicious and creamy queso dip perfect for serving with tortilla chips.
Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese (I used Good Culture)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded sharp cheddar cheese
- 3 tablespoons milk (any kind you like)
- 1/2 cup drained Rotel (diced tomatoes in green chiles)
- Tortilla chips (for serving)
Instructions
- In a high powered blender or food processor, combine the cottage cheese, chili powder, cumin, smoked paprika, cheddar cheese, and milk. Blend until smooth and creamy, stopping to scrape down the bowl as needed—this make take a few minutes. If you do not have a high powered blender, do not add the cheddar at this point in the recipe.
- Transfer the mixture to a microwave-safe bowl. Add the cheddar cheese (if you didn’t already blend it in) and the Rotel. Microwave for 30-seconds, then stir. Continue to microwave in 15-second bursts, checking and stirring, just until the queso is warmed through and creamy. DO NOT overheat, or the queso may curdle (if it does curdle, you can try to salvage it by adding a little more milk and some fresh cheese, then continue to heat it gently and stir).
- Dip with tortilla chips and enjoy!
Notes
- If the queso curdles, try adding more milk and fresh cheese to restore its creaminess.
- This dip is versatile; feel free to spice it up with jalapeños or additional spices.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending and microwaving
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg