Ingredients
Scale
- 16 oz low-fat or full-fat cottage cheese
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon taco seasoning
- 1 tablespoon nutritional yeast (optional, for extra “cheesy” flavor)
- 4 oz can diced green chiles, drained
- 1–2 tablespoons pickled jalapeños, chopped (optional for heat)
- A splash of milk or water (if needed for thinning)
Instructions
- Place the cottage cheese into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain. This step is crucial for achieving that authentic queso texture.
- Add the taco seasoning and nutritional yeast to the blender. Pulse a few times to ensure the spices are evenly distributed throughout the creamy cottage cheese base.
- Transfer the blended mixture to a small saucepan over low heat, or place it in a microwave-safe bowl. Heat gently, stirring frequently. Do not let it boil, as high heat can cause cottage cheese to become grainy.
- Once the mixture is warm, stir in the shredded cheddar cheese and diced green chiles. Continue to stir until the cheddar cheese is fully melted and the dip is stretchy and smooth. If it is too thick, add a tiny splash of milk to reach your desired consistency.
- Cook Time: 10 minutes