Servings 4 servings
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, 1/2 teaspoon kosher salt and 1/4 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.
Notes
- Cheese MUST be freshly shredded or it won’t easily incorporate into the warm mix.
- If you prefer a thicker queso, use 1/4 cup milk. For a thinner queso, use 1/2 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.
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