High-protein queso dip
Ingredients
- 1½ cups (11 oz.) 350 ml (300 g) cottage cheese
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 6 oz. (1½ cups) 170 g (350 ml) cheddar cheese shredded
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp onion powder
- 1 tsp 1 tsp smoked paprika powder
- ½ tsp ½ tsp ground cumin (optional)
- salt and ground black pepper to taste
- 2 tbsp 2 tbsp pickled jalapeños or fresh jalapeño slicedfresh jalapeños sliced
- 2 tbsp 2 tbsp pickled jalapeños or fresh jalapeño slicedfresh jalapeños sliced
- ¼ (1⁄8 oz.) ¼ (3.75 g) scallion slicedscallions sliced
Instructions
- Preheat the convection oven to 400°F (200°C).
- Add the cottage cheese and cream cheese to a blender or food processor and blend until smooth and creamy.
- Transfer to a bowl and stir in the cheddar cheese, garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and pickled jalapeños.
- Spoon the mixture into a small cast-iron skillet or oven-safe baking dish.
- Bake for 15 minutes, or until the queso is hot and bubbly and the cheese is melted.
- Top with jalapeños and sliced green onions and serve warm.
Tip
For the smoothest, creamiest queso, use freshly grated cheddar cheese. Pre-shredded cheese often contains added starch or anti-caking agents, which can affect the texture as it melts.
Variation
Swap the smoked paprika for chili powder if you prefer a little more heat. You can also add extra pickled jalapeños for an even spicier queso.
Serving suggestion
Serve this warm cottage cheese queso with crunchy radishes, cucumber, bell pepper, low-carb tortilla chips, or cottage cheese chips. It's also delicious spooned over taco bowls or used as a cheesy topping for Tex-Mex dishes.

































