If you’ve been on the hunt for a creamy, cheesy dip that doesn’t leave you feeling like you need a nap afterward, this Cottage Cheese Queso is about to change your snack game. I love a good queso moment, especially when it’s packed with flavor and protein. This recipe blends cottage cheese with bold cheddar, smooth Monterey Jack, and just the right amount of heat.
It's perfect for dipping fresh veggies (hellooo colorful bell peppers or cucumber sticks!) or your favorite tortilla chips. And if you’re already planning a Tex-Mex night, this queso is the ultimate sidekick.
Looking for more veggie-packed dips? You’ll love my Dill Pickle Hummus .
Jump to:
The ingredients
Here’s what you’ll need to make this creamy queso dip. Exact amounts are in the recipe card below!
- Cottage cheese – Use 2% or full-fat for the creamiest texture and best flavor.
- Shredded cheddar cheese – Sharp cheddar adds a bold, tangy bite.
- Monterey Jack cheese – Melts beautifully and adds that silky, classic queso feel.
- Taco seasoning – Use your favorite store-bought mix or a homemade version for extra control over spice.
- Salsa – Adds acidity and extra flavor. Chunky or smooth, both work well!
- Jalapeños – Dice them small and remove the seeds if you prefer less heat.
- Salt & pepper – To taste, once everything is melted and mixed.
- Fresh cilantro – Optional, but highly recommended for a fresh finishing touch.
Step-by-Step Instructions
Step 1: Blend the base
In a blender or food processor, combine the cottage cheese, shredded cheddar, Monterey Jack, and taco seasoning. Blend until the mixture is silky smooth—no lumps allowed!
Step 2: Add salsa and spice
Transfer the cheesy blend to a microwave-safe bowl. Stir in your salsa and chopped jalapeños. This is where all the flavor comes to life.
Step 3: Heat it up
Microwave the dip on high for 1 minute. Give it a good stir, then heat for another 30 seconds until it’s warm, melty, and irresistible.
Step 4: Season to taste
Now’s the time to add salt and pepper. A little goes a long way!
Step 5: Garnish and serve
Sprinkle with chopped cilantro and serve warm with your favorite dippers.
Tips for Queso Success
- Want it spicier? Add extra jalapeños, a splash of hot sauce, or even a pinch of cayenne.
- Make it chunky: Stir in canned corn, black beans, or fire-roasted tomatoes for added texture.
- No microwave? You can heat it gently in a small saucepan over medium-low heat, stirring often.
- Storage: Leftovers will keep in the fridge for up to 3 days. Reheat in the microwave in short bursts, stirring in between.
- Texture too thick? Stir in a splash of milk or more salsa to loosen it up.
How to Serve It
This queso is surprisingly versatile:
- With raw veggies like bell peppers, cucumber sticks, celery, or grape tomatoes
- As a dip for tortilla chips or pita chips
- Drizzled over roasted potatoes, nachos, or even in a quesadilla
- As a spread inside wraps or burritos—seriously, it works!
Variations to Try
- Southwest Queso: Stir in black beans, corn, and chopped red onion.
- Roasted Garlic Queso: Add a few cloves of roasted garlic before blending.
- Buffalo Queso: Mix in a tablespoon of buffalo sauce and serve with celery sticks.
- Greek Yogurt Queso: Sub half the cottage cheese for Greek yogurt for a tangier flavor.
FAQ
You can, but the queso may be less creamy. I recommend 2% or full-fat for the best flavor and texture.
Yes! Just blend everything, store in the fridge, and heat it up when ready to serve.
It's designed to be served warm, but you can enjoy it cold if you’re using it as a spread or sandwich base.
Cottage Cheese Queso
Equipment
- Blender or food processor
- Microwave-safe bowl
- Silicone spatula or spoon
- Small knife and cutting board
Ingredients
- 1 cup cottage cheese 2% or full-fat
- ½ cup shredded sharp cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- ¼ cup salsa
- 1 jalapeño minced (remove seeds for less heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Add cottage cheese, cheddar, Monterey Jack, and taco seasoning to a blender or food processor. Blend until smooth.
- Pour mixture into a microwave-safe bowl. Stir in salsa and jalapeños.
- Microwave for 1 minute. Stir, then heat for another 30 seconds or until hot and melted.
- Season with salt and pepper to taste.
- Garnish with cilantro and serve immediately.
Notes
- For extra smooth queso, make sure to use a high-powered blender.
- Add a few tablespoons of milk or water if you prefer a thinner dip.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently and stir frequently for best results.
Sophie Viau says
I’ve seriously been making this queso on repeat lately! I love how creamy it turns out with the cottage cheese, it feels indulgent, but it’s secretly packed with protein. I’ve been serving it with bell pepper strips and cucumber for a fresh snack, but let’s be honest… tortilla chips usually sneak in too