Easy Cottage Cheese Queso Dip in 10 Minutes
This cottage cheese queso is a warm, creamy dip made by blending cottage cheese until smooth, gently heating it with cheddar and Tex-Mex seasonings, then folding in tomatoes and green chiles. I make it this way because the cottage cheese gives the queso a thick, creamy base without needing a heavy flour sauce, but the important part is keeping the heat low so the cheese stays smooth instead of turning grainy.
Ingrédients
- 1 1/2 cups 2% or full-fat cottage cheese
- 1 cup freshly shredded sharp cheddar cheese
- 1/3 cup whole milk
- 1 teaspoon cornstarch
- 1/2 cup canned diced tomatoes with green chiles well drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 teaspoon lime juice
- 1 small jalapeño finely chopped, optional
- 2 tablespoons chopped cilantro optional
Instructions
- Blend the cottage cheese and milk until completely smooth and glossy.
- Add the garlic powder, chili powder, cumin and salt, then blend briefly again.
- Toss the shredded cheddar with the cornstarch until evenly coated.
- Pour the cottage cheese mixture into a saucepan and warm over low heat for 2 to 3 minutes without simmering.
- Add the cheddar gradually, stirring continuously until completely melted and smooth.
- Remove from the heat and fold in the drained tomatoes, lime juice and optional jalapeño.
- Rest for 1 minute, adjust the consistency with a little milk if needed, garnish with cilantro and serve warm.
Notes
Keep the heat low after blending the cottage cheese. If the queso thickens after cooling or refrigeration, stir in a splash of milk while reheating gently.