This cottage cheese queso dip is creamy, cheesy and packs a serious protein punch—20g per serving! No high-sodium taco seasoning packets here, just real spices, freshly shredded cheddar and good ol’ cottage cheese for the ultimate better-than-TikTok viral dip.
Does it taste like cottage cheese? Nope! Once blended and melted with cheddar and spices, cottage cheese loses its tangy flavor and just adds creaminess and protein. Even cottage cheese skeptics in my house couldn’t tell the difference.
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Wait, don’t go!
Trust me when I say this isn’t your average queso—it’s the protein upgrade you didn’t know you wanted.
The viral cottage cheese dip was begging for an upgrade, and as a queso enthusiast who’s been sneaking cottage cheese into recipes long before it was a TikTok “thing” (looking at you, cottage cheese fruit smoothies from 2014!), I couldn’t resist.
Most versions rely on a sodium-heavy taco seasoning packet, but I ditched the shortcut in favor of garlic powder, cumin and smoked paprika. The result? A warm, creamy, high-protein queso dip with the same crave-worthy flavor as your favorite nacho dip—only healthier, fresher and made with real ingredients. If you love my Slow Cooker Queso Dip, think of this as its lighter, speedier cousin—ready in minutes and just as addictive.
What makes this cottage cheese queso different?
- 20g protein per serving
- No seasoning packets
- Smooth, melty texture
- Ready in 20 minutes
Ready to ditch the Velveeta? I’ll show you exactly how to get that creamy, velvety texture (hint: shred your own cheese!) plus tips for make-ahead, reheating and serving with everything from homemade tortilla chips and fresh veggies to soft pretzel bites.
- Cottage cheese: The base of this dip. (Pro tip: whole milk cottage cheese = richer flavor, but low-fat works, too.)
- Whole milk: This controls your consistency. Use ¼ cup for a thicker queso, ½ cup for a looser dip.
- Salsa: My shortcut for big flavor without extra chopping. Go chunky if you want more texture, smooth if you want restaurant-style queso. You can use mild, medium or spicy salsa.
- Garlic powder, cumin, smoked paprika: Simple spices for smoky, savory flavor.
- Sharp cheddar cheese: Just like my pimento cheese dip, freshly shredded cheese is an absolute must for this warm queso dip. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly. Block cheese = silky, melty dip every time.
See the recipe card for full information on ingredients and quantities.
- Blend the cottage cheese. Add it to a food processor or blender and blend until completely smooth, about 2 minutes.
- Add the blended cottage cheese, along with the milk and taco seasonings, to a saucepan set over low heat (you want it warm, not boiling). Gently heat until everything is warmed through.
- Stir in the shredded cheddar cheese. Add a handful at a time, stirring until melted before adding more.
- Serve warm. Transfer to a serving bowl and dig in with chips or veggies.
- Shred your own cheese. Pre-shredded bags may be convenient, but the anti-caking agents they’re coated with will make your dip grainy. For the creamiest homemade queso dip, grab a block of sharp cheddar, a good ol’ box grater and shred it yourself.
- You can control the thickness of this dip by using more or less milk. Keep in mind that it’ll thicken slightly as it cools.
- Like your cheese dip spicy? Stir in diced jalapeños, hot salsa or a splash of hot sauce.
- This queso recipe can be made up to 2 days in advance. Let it cool completely before storing in an airtight container in the fridge. Reheat gently on the stove or in the microwave with a splash of milk.
- Keep it warm. Serving at a potluck or gameday party? Transfer the queso to a slow cooker and keep it on the “warm” setting.
Serving Ideas
Once you try this high-protein snack, you’ll want to dunk, dip, drizzle and spoon it over everything. Here are some of my family’s favorite ways to put it to work:
- Dip it: Pair with easy chicken taquitos, homemade quesadillas or baked Southwest egg rolls. It’s also epic with my cottage cheese soft pretzels (a double protein win!).
- Drizzle it: Over ground beef taco bowls, sheet pan nachos, taco salad cups or even in place of nacho cheese on taco pizza.
If you’re as cottage cheese–obsessed as I am, you’re in the right place. This deliciously warm and creamy homemade queso is just one of the many ways I sneak this protein-packed ingredient into recipes. Here are a few more reader favorites to add to your lineup:
Ingredients
- 1 cup cottage cheese
- 1/4 cup whole milk (See Kelly’s Note)
- 1/2 cup prepared salsa
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- Add the cottage cheese to a food processor or blender and process until smooth, about 2 minutes.
- Transfer the whipped cottage cheese to a medium heavy-bottomed stock pot set over low heat.
- Stir in the milk, salsa, garlic powder, cumin, paprika, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Once the mixture is warm (but not boiling), stir in the shredded cheddar cheese until smooth.
- Serve immediately with chips or veggies for dipping.
Kelly’s Notes
- Cheese MUST be freshly shredded or it won’t easily incorporate into the warm mix.
- If you prefer a thicker queso, use ¼ cup milk. For a thinner queso, use ½ cup milk. The queso will thicken as it cools.
- To make ahead: Make up to 2 days in advance, let cool completely then store in an air-tight container in the fridge.
- To reheat: Re-warm on the stove or in the microwave, stirring in additional warm milk if the queso is too thick.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Hi Kelly,
I love your recipes and have made number of them. However as an older single person some recipes I can’t make because I don’t know how long they will keep. Please, Please include storage or freezing instructions. Also one recipe that doesn’t need much storage is the delicious monster cookies. I just love them (a bit too much) thank you I always look forward to your e-mails.
I’m so glad you’re enjoying the recipes, Adele! The storage info is in the Notes section of the recipe :)