Cottage Cheese Queso Recipe

A bowl of creamy Cottage Cheese Queso dip surrounded by celery sticks, red bell pepper slices, and yellow chips, with one chip dipped in the bowl.

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.

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Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer, Dip

Servings Servings

Calories 200

Protein 21

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.