This cottage cheese queso dip is outrageously creamy, irresistibly cheesy, and secretly packed with protein. It tastes just like traditional queso but blends up lighter and smoother thanks to high-protein cottage cheese. Perfect for dunking tortilla chips, loading up your smoky tacos, or scooping with sweet, crunchy vegetables.
21 grams of protein per serving
The protein in this queso comes straight from the blended cottage cheese, which melts smoothly into the sauce with no weird texture at all. I used full-fat for extra creaminess, but low-fat or high-protein versions work just as well. The first time I made it, I couldn’t believe how rich and satisfying it was. It tastes like real queso but keeps you full and feeling good long after snack time.
Contents
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Why you will love this recipe
- High protein: Made with cottage cheese for a creamy, filling boost.
- Smooth texture: Blends up silky with no lumps or curds.
- Big flavor: Tastes like classic queso with smoky, cheesy depth.
- Quick and easy: Comes together fast with simple ingredients.
- Versatile: Perfect as a dip, sauce, or taco topper.
Key ingredients and substitutions
- Butter: Helps create a smooth base when combined with flour. You can use olive oil for a lighter version.
- All-purpose flour: Thickens the sauce. Swap with a gluten-free flour blend if needed.
- Milk: Adds creaminess and helps the queso loosen up. Any milk works here, dairy or unsweetened plant-based.
- Pepper jack cheese: Brings heat and richness. Use cheddar, a Mexican cheese blend, or even shredded mozzarella if you prefer mild.
- Blended cottage cheese: The secret weapon for protein and creaminess. Use full-fat for richness or low-fat for a lighter dip. High-protein cottage cheese works great too.
How to make cottage cheese queso
- Tip before you start: The first part of this recipe is kind of like making white sauce, or béchamel.
- Melt the butter: Add butter to a small pot over low heat and let it fully melt.
- Whisk in flour: Stir in the flour until it’s fully absorbed and forms a crumbly paste.
- Add milk slowly: Pour in the milk a little at a time, whisking constantly to keep the mixture smooth. Take your time here to avoid lumps!
- Thicken the sauce: Once all the milk is added, keep whisking over medium heat until it thickens slightly.
- Take it off heat: Remove the pot from the burner once the sauce reaches a gentle, creamy consistency.
- Add the cheeses: Stir in the shredded pepper jack first, then the blended cottage cheese until smooth and melted.
- Serve and enjoy: Pour into a microwave-safe bowl if you need to reheat later, or serve straight away with your favorite dippers.
Recipe notes and tips
- Blend first: Make sure to blend the cottage cheese until smooth before you start cooking. This keeps the texture creamy with no curds. I like to chuck it in a food processor and leave it running while I’m cooking on the stove.
- Go low and slow: Keep the heat gentle while whisking so nothing burns or turns gritty.
- Add milk sparingly: Just a little at a time until it’s fully mixed in or you’ll end up with lumps.
- Whisk constantly: Especially when adding milk, steady whisking keeps the sauce silky and lump-free.
- Use the right tools: A blender or food processor makes it easy to get the cottage cheese perfectly smooth before adding it to the pot.
Storage instructions
- Refrigerate: Transfer any leftover queso to an airtight container and store it in the refrigerator for up to 4 days.
- Reheat: Use a microwave-safe bowl and warm the queso in short 15-second increments, stirring between each round.
- Stovetop option: You can also reheat it gently on the stove over low heat while stirring constantly.
- Avoid freezing: The texture can get weird and grainy after thawing, so stick to fridge storage only.
Variations
- Spicy kick: Stir in chili powder, cumin, paprika, or a dash of taco seasoning for extra heat and flavor.
- Veggie boost: Add finely chopped bell peppers, tomatoes, or jalapeño to mix in some color and crunch.
- Protein-loaded: Toss in cooked ground beef or shredded chicken for a heartier, meaty queso.
- Low-fat version: Use low fat cottage cheese and a lighter milk for a slimmed-down but still creamy dip.
- Fresh finish: Sprinkle chopped fresh cilantro or green onion over the top just before serving.
- Sneaky veg: You can stir in finely riced cauliflower or grated carrots for extra veg without changing the flavor.
What to serve with cottage cheese queso
- Tortilla chips: Go classic with salted tortilla chips or flavored ones like lime or chili for extra kick.
- Vegetables: Serve alongside cucumber spears, bell pepper strips, celery sticks, carrots, or cherry tomatoes.
- Bowls: Spoon queso right over the top of a Chicken Bacon Ranch Cottage Cheese Bowl or a Cottage Cheese Chicken Taco Bowl for extra creaminess and heat.
- Chicken: Dip away with Air Fryer Hot Honey Chicken Legs, Easy Baked Chicken Drumsticks, or Air Fryer Chicken Drumsticks for maximum crisp and golden edges.
- Carbs: Drizzle queso over nachos, spread it into quesadillas, or stuff it inside a breakfast burrito for gooey flavor in every bite. For a cozy twist, try spooning it over a hot serving of Keto Chicken Enchilada Casserole as a cheesy topping that brings everything together.
- Extras: Top with chopped onion, jalapeño, or a sprinkle of shredded cheddar cheese for more flavor and texture.
Frequently asked questions
Can I make this creamier?
Yes! Use full-fat cottage cheese for a richer texture, or stir in a spoonful of cream cheese after cooking to make it extra smooth and velvety.
Can I reheat this in the oven or air fryer?
Definitely. Reheat in an oven-safe dish at 350°F until warmed through, or use the air fryer in short bursts until hot and melty.
More cottage cheese dips you will love
- Cottage Cheese Buffalo Dip
- Cottage Cheese Ranch Dip
- Cottage Cheese Taco Dip
- Buffalo Chicken Dip with Cottage Cheese
- Cottage Cheese Alfredo Sauce
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Cottage Cheese Queso Recipe
This cottage cheese queso dip is outrageously creamy, irresistibly cheesy, and secretly packed with protein. It tastes just like traditional queso but blends up lighter and smoother thanks to high-protein cottage cheese. Perfect for dunking tortilla chips, loading up your smoky tacos, or scooping with sweet, crunchy vegetables.
Ingredients
- ½ tablespoon butter
- 2 tablespoons all purpose flour
- ½ cup milk - 120 ml
- ½ cup pepper jack cheese - shredded, 57g
- 1½ cups cottage cheese - blended, 340g
Instructions
- Begin by adding the butter to a small pot over low heat.½ tablespoon butter
- When the butter has melted, whisk in the flour until the butter is absorbed.2 tablespoons all purpose flour
- A (very) little at a time, add the milk. Whisk well after each addition of milk so that the mixture doesn't become lumpy.½ cup milk
- When the milk has all been added, continue whisking over medium heat until the mixture has thickened a little, and then remove from heat.
- Stir in the shredded cheese, followed by the blended cottage cheese (make sure it's blended smooth!).½ cup pepper jack cheese, 1½ cups cottage cheese
- Serve with chips and veggies, and enjoy!
Notes
- Blend first: Make sure to blend the cottage cheese until smooth before you start cooking. This keeps the texture creamy with no curds. I like to chuck it in a food processor and leave it running while I’m cooking on the stove.
- Go low and slow: Keep the heat gentle while whisking so nothing burns or turns gritty.
- Add milk sparingly: Just a little at a time until it’s fully mixed in or you’ll end up with lumps.
- Whisk constantly: Especially when adding milk, steady whisking keeps the sauce silky and lump-free.
- Use the right tools: A blender or food processor makes it easy to get the cottage cheese perfectly smooth before adding it to the pot.
Storage instructions
- Refrigerate: Transfer any leftover queso to an airtight container and store it in the refrigerator for up to 4 days.
- Reheat: Use a microwave-safe bowl and warm the queso in short 15-second increments, stirring between each round.
- Stovetop option: You can also reheat it gently on the stove over low heat while stirring constantly.
- Avoid freezing: The texture can get weird and grainy after thawing, so stick to fridge storage only.
Nutritional Information
Calories: 200kcal | Carbohydrates: 8g | Protein: 21g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 607mg | Potassium: 185mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 269IU | Calcium: 274mg | Iron: 1mg
