Ingredients:

  • 16 oz (450g) full-fat or low-fat cottage cheese
  • 4 oz (115g) cream cheese, softened
  • 4 oz (115g) shredded Monterey Jack cheese (or a Mexican cheese blend)
  • 4 oz (115g) chopped canned tomatoes and green chilies (such as Rotel), undrained
  • 1/2 cup (120ml) milk (any kind, but whole milk makes it richer)
  • 1/4 cup (60ml) pickled jalapeño juice
  • 1-2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions:

  1. Combine cottage cheese, cream cheese, and milk in a blender or food processor. Blend until smooth and creamy.
  2. Pour the blended mixture into a saucepan or microwave-safe bowl. Add the shredded cheese, tomatoes and green chilies, jalapeño juice, minced jalapeños, onion powder, garlic powder, cumin, and cayenne pepper (if using). Stir well to combine.
  3. If using a saucepan, cook over medium-low heat, stirring constantly, until the cheese is melted and the dip is smooth and heated through.
  4. If using a microwave, heat in 1-minute intervals, stirring after each interval, until the cheese is melted and the dip is smooth and heated through.
  5. Taste the dip and season with salt and pepper to taste. Garnish with fresh cilantro and serve warm with tortilla chips, vegetables, or your favorite dippers. A squeeze of fresh lime juice before serving elevates the flavors. Enjoy your cottage cheese queso dip!