Cottage Cheese Taco Dip
If you’re looking to add extra protein to your diet, then give this meal prep cottage cheese taco dip a try. The cottage cheese is whipped to creamy perfection then perfectly spiced with taco seasoning. Topped with freshly chopped vegetables and herbs, this dip is totally addictive. Option to use the dip to stuff mini sweet peppers too! No matter how you serve it, this taco dip will keep you feeling full and satisfied.
How to Make Cottage Cheese Taco Dip
Start by adding the cottage cheese to a food processor or blender. Add the taco seasoning and blend until smooth and creamy. No lumps. Pour the dip into a mixing bowl and gently fold in the drained diced green chilies.
Easy Dip Directions
Top with a layer of shredded cheddar cheese, followed by shredded lettuce, diced tomatoes, diced onion, diced avocado, and finely diced jalapeno. Serve with sliced bell peppers for dipping and enjoy.
Stuffed Sweet Pepper Directions
Wash and slice the sweet mini peppers in half. Add the taco dip followed by a sprinkle of shredded cheese. Next, add a slice of avocado, and a few thinly sliced pieces of jalapeno. Top with cracked black pepper and a drizzle of taco sauce. Enjoy.
Frequently Asked Questions FAQ’s
Why is my cottage cheese runny when I whip it? If you use low fat cottage cheese instead of 2% fat it can be runny. Also, various brands hold different amounts of moisture so I recommend using Good Culture brand 2% fat cottage cheese. It works perfectly every single time. However, if you do not have Good Culture, you can strain your cottage cheese with a cheesecloth before whipping.
Should I drain the canned green chilies? YES! you have to drain the green chilies. Otherwise, the acid in the juice will breakdown the dip and make the dip very runny.
Can I use full fat cottage cheese? Full fat cottage cheese will be hard to whip in a blender. Add a touch of milk to help get it moving in the blender.
How to Store Cottage Cheese Taco Dip
Extra taco dip can be stored covered in an airtight container in the refrigerator for up to three days. I like to use the same container the cottage cheese came in. Option to enjoy it as a dip or stuffed in sweet peppers. Keep in mind that shredded lettuce and avocado are best if added as needed. These items tend to wilt or brown over time, so adding it fresh each time is best.
Looking for more recipes? Try my Tuna Melt Deviled Eggs.
Cottage Cheese Taco Dip
Ingredients
Cottage Cheese Taco Dip
- 16 ounces 2% cottage cheese
- 2 tablespoons taco seasoning
- 2 tablespoons green chilies, canned works fine, drain first
Optional Ingredient Ideas
- sweet peppers, for stuffing
- bell peppers, for dipping
- shredded cheddar cheese
- shredded lettuce
- cherry tomatoes, halved
- red onion, diced small
- avocado, sliced or diced
- jalapeno, sliced or diced
- taco sauce , drizzle over the top
Equipment
- 1 food processor or blender
Instructions
How to Make Cottage Cheese Taco Dip
- Start by adding the cottage cheese to a food processor or blender. Add the taco seasoning and blend until smooth and creamy. No lumps. Pour the dip into a mixing bowl and gently fold in the drained diced green chilies.
Easy Dip Directions
- Top with a layer of shredded cheddar cheese, followed by shredded lettuce, diced tomatoes, diced onion, diced avocado, and finely diced jalapeno. Serve with sliced bell peppers for dipping and enjoy.
Stuffed Sweet Pepper Directions
- Wash and slice the sweet mini peppers in half. Add the taco dip followed by a sprinkle of shredded cheese. Next, add a slice of avocado, and a few thinly sliced pieces of jalapeno. Top with cracked black pepper and a drizzle of taco sauce. Enjoy.
5 Comments on “Cottage Cheese Taco Dip”
This is a pregnancy craving dream come true! I intended to eat it with mini peppers, but the tortilla chips were easier to open… So good!
This stuff rocks! Took a plate of these mini bell peppers to friends’ house for game night. A BIG hit! Wish I could post the photo. They’re so cute…AND yummy!
Love it!! So glad everyone enjoyed!
Mine came out so runny despite using 2% fat. Any tips on how to thicken it?
Did you drain the diced chilies?