This cottage cheese queso is creamy, cheesy, and so easy—ready in just 5 minutes! It’s perfect for scooping with tortilla chips or crunchy veggies, and it’s made with simple ingredients you probably already have in your fridge.
Just blend it, heat it, and top it with fresh garnishes. It tastes like the queso you’d get at a restaurant, but way healthier and packed with protein.
Why I Love This Recipe
I first made this on a lazy weekend afternoon when I was craving something warm, cheesy, and satisfying—but didn’t want to spend much time cooking or feel too full afterward. This queso hit all the right notes. It became a go-to because:
- It’s ready in 5 minutes
- You only need a blender and a microwave
- It’s secretly high in protein
- No weird ingredients—just real food
- It works as a dip or a sauce for tacos and nachos
What You’ll Need
- 1 cup cottage cheese (2% recommended)
- 1 cup cheddar cheese, shredded
- 1/4 cup milk (almond milk or any milk you like)
- 2 tsp taco seasoning
- 1 small tomato, finely chopped (for topping)
- 1 tbsp red onion, finely chopped (for topping)
- 1 small jalapeño, thinly sliced (for topping)
- 1 tbsp fresh cilantro, chopped (for topping)
- Tortilla chips (for serving)
Servings and Time
- Servings: 8 (as an appetizer)
- Total Time: 5 minutes
Pro Tips
- Use freshly shredded cheddar for better meltability—pre-shredded cheese has a coating that doesn’t melt as well.
- Add milk slowly. If your blender is powerful (like a Vitamix), you might not need much.
- Don’t microwave too long. Short bursts (15–20 seconds) help keep the texture smooth.
- Taste and adjust spice by adding more taco seasoning or even a pinch of chili powder.
- Top right before serving for the freshest look and flavor.
Tools Required
- Blender or food processor
- Microwave-safe bowl
- Spatula
- Measuring spoons
- Knife and cutting board
Substitutions and Variations
- Cheese: Swap cheddar for pepper jack or Tex-Mex blend for a spicy twist.
- Milk: Use oat milk, regular milk, or even water—just enough to blend.
- Taco seasoning: Use homemade or swap with fajita seasoning.
- Toppings: Try green chilies, pico de gallo, or extra shredded cheese.
Make Ahead Tips
- You can blend the queso ahead and refrigerate it for up to 2 days. Reheat gently in the microwave before serving.
- Chop toppings ahead of time and store them in separate airtight containers.
Why This Recipe Works (Quick Science)
Cottage cheese is full of casein protein, which blends into a creamy texture when processed. Heating it slowly in the microwave keeps the curds from separating—unlike on the stove, where it gets too hot too fast. Adding just a bit of milk and shredded cheese creates that melt-in-your-mouth queso feel without needing flour or butter.
Common Mistakes
- Overheating: Don’t heat it on the stovetop or for too long—cottage cheese will curdle.
- Skipping the blend: The dip needs a high-speed blend to get smooth—don’t skip this step.
- Using pre-shredded cheese: It won’t melt as nicely due to anti-caking agents.
- Adding too much milk: Makes it runny. Start small and add more only if needed.
What to Serve With
- Tortilla chips
- Bell pepper strips
- Cucumber rounds
- Carrot sticks
- Drizzle over tacos, nachos, burrito bowls, or baked potatoes
Full Recipe: Cottage Cheese Queso
Step 1: Add ingredients to blender
In a blender or food processor, add:
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 teaspoons taco seasoning
Step 2: Blend until smooth
Blend everything until it’s creamy and smooth. Scrape down the sides with a spatula if needed.
Step 3: Heat in microwave
Pour the blended queso into a microwave-safe bowl. Microwave for 15–20 seconds, stir, then microwave again for 15–20 more seconds. Stir again.
Step 4: Add toppings
Top the hot queso with:
- Finely chopped tomato
- Red onion
- Jalapeño slices
- Fresh cilantro
Step 5: Serve
Serve warm with tortilla chips or veggies.
Macros (Per Serving – approx.)
- Calories: 86
- Protein: 6g
- Fat: 6g
- Carbs: 1g
- Sugar: 1g
- Fiber: 0g
Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave in 15–20 second bursts, stirring in between.
- Freeze: Not recommended—cottage cheese will separate and become watery.
FAQ
Can I make this without a microwave?
Yes, but be careful. Gently heat it in a double boiler on low heat, stirring constantly. The microwave is safer for keeping it smooth.
Can I use a different cheese?
Yes! Pepper jack, mozzarella, or Tex-Mex blends all work—just shred it fresh.
Can I skip the milk?
If your blender is strong enough, yes. Add milk only as needed to blend smooth.
Final Thoughts
If you’ve been looking for a fast, creamy, cheesy dip that’s secretly packed with protein, this cottage cheese queso is your new best friend. It’s simple, delicious, and works for snacks, parties, or taco night. Don’t forget those toppings—they make it pop! Try it out and let me know what you think in the comments!