Here’s a creamy, cheesy queso dip you can actually feel good about! This high-protein version is made with blended cottage cheese, so it’s packed with protein but still smooth, melty, and loaded with flavor. Perfect for dipping chips, drizzling over nachos, or even using as a high-protein sauce for veggies or tacos. It comes together in just 10 minutes and will totally surprise you with how satisfying (and scoopable) it is!
If you have made my Queso Cheese Dip or my Traeger Smoked Queso Cheese, then you are going to love this version! It's much easier to make, has less calories, and more protein.
Looking for high protein chips (and low carb, too!), try these!
| Yields: | Prep Time: | Cook Time: | Total Time: |
| 4 cups | 10 mins | not needed | 10 min |
Table of Contents
Key Ingredients
- Cottage Cheese: This is the secret weapon! Cottage cheese adds a creamy texture and a major boost of protein without all the fat and calories of traditional queso bases. Once blended, it becomes super smooth and mimics the richness of melted cheese, making it perfect for a lighter, high-protein dip.
- Chopped Green Chilies: These bring just the right amount of mild heat and tangy flavor that cuts through the richness. They give the queso that classic Tex-Mex kick and a little extra personality without overpowering the cheesy goodness. This is optional! I love the flavor it adds.
- Cheese: A small amount of shredded cheddar or pepper jack ties the whole thing together. It gives you that familiar melty, gooey queso pull and enhances the flavor so it still feels indulgent. I use a combo of cheddar and mozzarella. Any cheese will work great.
- Spices and Seasoning: How you season it is up to you. Store-bought taco seasoning will work. I like chili powder, smoked paprika, cayenne pepper (to get it spicy).
What Makes This Recipe High Protein
Cottage cheese packs in 13–15 grams of protein per cup, depending on the brand. It's naturally high in casein protein, which digests slowly and keeps you full longer.
Shredded cheese adds extra flavor and another 40-45 grams of protein.
Does it Taste Like Cottage Cheese?
Nope! Trust me here. I was the person who was very transparent in telling people zucchini noodles do not taste like pasta (they are still good, though!)
Once the dip is blended with the seasonings and shredded cheese, the cottage cheese flavor completely disappears. What you’re left with is a smooth, cheesy, savory dip that tastes like classic queso — not like cottage cheese at all. It’s more of a texture hack than a flavor one, and it totally works.
How to Make High Protein Cottage Cheese Queso Dip
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add cottage cheese, grated cheese, diced chilies, and spices to a high-powered blender or food processor.
- Purée until smooth.
- Serve.
Be Careful When Warming the Dip
At high heat temperatures, cottage cheese curdles and separates. That’s thanks to its high protein and moisture content. When exposed to high heat too quickly, the proteins in cottage cheese tighten up and expel water, leading to a clumpy, grainy mess instead of a smooth, creamy dip.
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Lower-fat or fat-free cottage cheese is more likely to separate because it lacks the fat that helps stabilize heat and texture.
Tips to Avoid Curdling
- Blend first: This breaks down the curds and creates a smooth base that mimics a cheese sauce.
- Heat gently: Use low to medium heat and stir constantly. Avoid boiling.
Frequently Asked Questions
You can, but the texture won’t be the same. Without blending, cottage cheese stays curdy and won’t give you that smooth, creamy queso feel. If you don’t have a blender, a food processor or even an immersion blender will work. Otherwise, you’ll end up with a chunkier dip that’s more like a cheesy cottage cheese scramble than classic queso.
I personally wouldn't meal prep it. It's too hard to ensure the perfect texture upon reheating. If changes to the texture don't bother you, then yes! Meal prep away. Be sure to follow the notes below about storage and reheating.
I'm sure you can. I haven't tried to test and create a dairy-free version, so I don't have anything to share.
However spicy you like it! You control the spice. I use green chilies in the recipe but these are very mild and add more flavor than heat. They bring a little tang and smokiness without making the dip spicy.
You can, just know that the dip will be a bit less creamy and rich. The texture may be slightly thinner, and you might need to add a little extra shredded cheese to keep it thick and smooth. Blending is especially important with fat-free versions to avoid a watery or grainy texture. I like to use 2%.
Yes, and actually if you want to maintain the texture without risking any changes, cold and room temperature works great.
Can I add Rotel? Beef?
Absolutely! I made this recipe with seasoned ground beef and Rotel and it worked perfectly.
How to Store/How Long it Lasts in the Fridge
You can store leftovers tightly covered and sealed in the fridge.
How to Reheat
The longer the dip stands (and is stored), the more it will thicken up. You can thin out the dip with water. Start with a teaspoon of water, add it to the dip, and stir. Continue to add water until you reach your desired texture. Heat gently and at low heat in the fridge or the microwave.
If the dip is overheated, it will curdle and the texture will be altered.
Substitutions and Add-Ins Ideas
- Greek yogurt instead of cottage cheese
- Pepper Jack Cheese
- Monterey Jack Cheese
- Roasted Red Peppers
- Hot Sauce
- Jalapenos
- Cooked Ground Beef or Turkey
- Bacon
- Diced Tomatoes
- Salsa
- Cilantro
- Corn
- Bell Peppers
Pair With These Recipes
Ninja Slushi Margarita Slush
Beef and Rice Skillet
Queso Cheese Dip
Smoked Salsa
Taco Bell Creamy Jalapeno Sauce
Air Fryer Tortilla Chips
Chipotle Cilantro Lime Rice
Oven Baked Roasted Corn on the Cob
High Protein Queso Cheese Dip (Cottage Cheese)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 cups cottage cheese I used 2%.
- 4 oz chopped green chilies
- 1 ½ cups grated cheese I used cheddar and mozzarella. A Mexican blend also works well.
Spices (You can also use store-bought taco seasoning)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- salt and pepper to taste
- cayenne pepper Optional for spicy.
Instructions
- Add all of the ingredients to a high-powered blender or food processor. Purée until smooth.
- Serve.
- If you want to heat the queso, do it carefully. This can be really tricky because cottage will separate, become watery, and a completely different texture when over heated. You can use the microwave in 20 second increments, or heat it on the stove at low heat for a few minutes. If it does change texture, add the warm queso back to the blender. That will smooth it out again.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Victoria says
I’ve stayed away for cottage cheese recipes because, well…have you seen cottage cheese? But when I saw this recipe I had to try it. It’s great—satisfies my queso craving and couldn’t be easier. I can’t wait to try variations. Thanks, Brandi!
staysnatched says
You're welcome! I'm so happy you tried it!
Alisan says
This was VERY good! Super simple to make too. I never thought about using cottage cheese to make queso, but I’m glad I did it. After tasting it, it just makes sense. I will definitely be incorporating this into future taco nights. Thank you!!!
staysnatched says
You're welcome! Yay! I'm glad you enjoyed it.