This High Protein Cottage Cheese Queso is the in-your-dreams version of the infamous ’90s Rotel/Velveeta dip that’s actually good for you. lf you love queso but wish it could be better-for-you, this will be your new favorite dip recipe!
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Cottage cheese, in new improved queso form.
If you are all about that cottage cheese life, then my friend, you’re in luck with this cottage cheese queso recipe.
And if you’re not all about that cottage cheese life—if you’re still a cottage cheese skeptic—then eating it in queso form might just change your mind. (If not, I guarantee Protein Ice Cream will.)
This recipe has Rotel dip vibes, minus the Velveeta. Your chips won’t know what hit them! And each serving packs in a whopping 16 grams of protein. Ba-bam!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cottage Cheese. I like Good Culture; in my humble opinion, it has the best flavor and texture, and it’s also made without any additives.
- Spices. Chili powder, cumin, and smoked paprika.
- Cheddar Cheese. A sharp cheddar will add more cheesy flavor than mild.
- Milk. Whatever kind you have on hand.
- Rotel. AKA diced tomatoes with chiles. You can use mild or spicy.
- Tortilla Chips. The ideal vessel for scooping up cottage cheese queso, but by no means the only vessel. Those bags of fun multicolored peppers would work well too, or even this Soft Pretzel Recipe.
How to Make Cottage Cheese Queso
Blend It. Combine the cheeses, spices, and milk in your blender and blitz until the mixture is smooth.
Heat It. Pour your cottage cheese queso in a microwave-safe bowl, stir in the Rotel, and microwave for 30 seconds. Stir, then keep cooking 15 seconds at a time, stirring between each interval, until it’s warm.
Serve. Eat it with your favorite chips and ENJOY!
More Healthy Dip Recipes
Cottage Cheese Queso
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Ingredients
- 1 cup low-fat or full-fat cottage cheese I used Good Culture
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ cup shredded sharp cheddar cheese
- 3 tablespoons milk any kind you like
- ½ cup drained Rotel diced tomatoes in green chiles
- Tortilla chips for serving
Instructions
- In a high powered blender or food processor, combine the cottage cheese, chili powder, cumin, smoked paprika, cheddar cheese, and milk. Blend until smooth and creamy, stopping to scrape down the bowl as needed—this make take a few minutes. If not do not have a high powered blender, do not add the cheddar at his point in the recipe.
- Transfer the mixture to a microwave-safe bowl. Add the cheddar cheese (if you didn’t already blend it in) and the Rotel. Microwave for 30-seconds, then stir. Continue to microwave in 15-second bursts, checking and stirring, just until the queso is warmed through and creamy. DO NOT overheat, or the queso may curdle (if it does curdle, you can try to salvage it by adding a little more milk and some fresh cheese, then continue to heat it gently and stir).
- Dip with tortilla chips and enjoy!
Notes
- To use a full (10-ounce) can of Rotel, simply double the dip (no one will be mad there’s extra!)
- Rewarm leftovers very gently in the microwave, stirring frequently.
Nutrition
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Okay, I’ll admit, I was skeptical at first. Cottage cheese in queso? But I decided to give it a try, and I am SO glad I did. This was so dang good! I’d have never thought of using cottage cheese for queso, it works so well. Blending the cottage cheese makes it unbelievably creamy, and when you mix it with sharp cheddar, chili powder, and rotel diced tomatoes, it tastes just like the real thing! I’m officially obsessed.
Yay! So glad you enjoyed it, Catriona!
Who knew you could make queso with cottage cheese and in so little time! I just had this with tortilla chips and carrots! Such a great way to add protein to the meal in a fun way that feels indulgent as well! Great recipe, I loved it!
So happy to hear, thank you Melissa!
I made this queso for a quick snack earlier and it totally exceeded my expectations! It’s smooth, cheesy, and has just the right amount of heat. The smoked paprika adds a nice depth of flavor, and the Rotel tomatoes make it taste just like traditional queso. I can’t believe how good it is. Thank you for the recipe.
So happy to hear it!!