Healthy Cottage Cheese Queso

This is my go-to quick snack when I want something warm, cheesy, and satisfying without feeling weighed down.

It’s creamy, a little tangy, and packs a nice protein boost thanks to the cottage cheese.

You just blend, heat, and dip. Honestly, it’s so good you’ll wonder why you didn’t make it sooner.

this recipe!

This queso is one of those recipes that hits the sweet spot between comfort food and healthy eating. I first made it on a lazy Sunday when I didn’t want to leave the house, and it’s been on repeat ever since.

• Creamy and cheesy without heavy cream or loads of processed cheese
• Comes together in 10 minutes start to finish
• High in protein, low in guilt
• Tastes amazing fresh or reheated
• Customizable spice level

Servings and Time

• Servings: 4
• Total Time: 10 minutes

Macros (per serving)

• Calories: 110
• Protein: 10g
• Carbs: 4g
• Fat: 6g

Why This Recipe Works (Quick Science)

Blending cottage cheese breaks down its curds, creating a smooth, creamy base. Heating it gently prevents curdling, while adding a touch of cornstarch helps the mixture stay silky instead of separating. The cheese melts into the base, creating that classic queso texture without needing a roux or cream.

Common Mistakes

• Overheating the mixture: Cottage cheese can get grainy if boiled. Keep the heat low.
• Skipping the blend: If you don’t blend first, the texture won’t be creamy.
• Too much liquid: Adding extra milk or broth can make it soupy instead of dip-like.

What You’ll Need

• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 tablespoon cornstarch
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• 1 tablespoon finely diced jalapeño (optional)

Pro Tips

• Use full-fat cottage cheese for the creamiest result.
• Adjust spice to your preference—add cayenne for more heat.
• If reheating, add a splash of milk to keep it smooth.
• For extra flavor, roast the jalapeños before dicing.
• Blend longer than you think—smoothness is key.

Tools You’ll Need

• Blender
• Small saucepan
• Whisk
• Measuring cups and spoons
• Rubber spatula

Substitutions and Variations

• Swap cheddar for pepper jack for a spicy twist.
• Use Greek yogurt instead of cottage cheese for a tangier flavor.
• Add diced tomatoes for a Tex-Mex style queso.

Make Ahead Tips

You can blend the mixture ahead of time and store it in the fridge for up to 2 days. Heat gently when ready to serve.

Instructions

Step 1: Blend the Base

Add 1 cup cottage cheese, 1/4 cup milk, and 1 tablespoon cornstarch to a blender. Blend until completely smooth, about 1–2 minutes.

Step 2: Add to Saucepan and Season

Pour the blended mixture into a small saucepan. Whisk in 1 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.
Image Prompt: Ultra close-up of a small saucepan with smooth white blended base, speckled with chili powder, smoked paprika, garlic powder, and salt being whisked together, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Step 3: Melt in the Cheese

Add 1/2 cup shredded cheddar cheese to the saucepan. Stir over low heat until melted and smooth.
Image Prompt: Ultra close-up of cheddar cheese melting into creamy white mixture in a saucepan, forming a silky orange sauce, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Step 4: Stir in Jalapeños

Stir in 1 tablespoon finely diced jalapeño (optional) until evenly distributed.
Image Prompt: Ultra close-up of creamy orange queso with flecks of fresh green jalapeño stirred in, glossy and thick, in a saucepan, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Step 5: Serve

Pour the queso into a serving bowl and serve warm with chips, veggies, or bread.
Image Prompt: Top-down shot of a bowl of creamy orange cottage cheese queso with green jalapeño flecks, served with crispy tortilla chips and fresh veggie sticks on the side, on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Leftovers and Storage

Store leftover queso in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen if needed.

What to Serve With

• Tortilla chips
• Soft pretzels
• Sliced bell peppers and carrots
• Warm pita bread
• Drizzled over baked potatoes

FAQ

Can I make this vegan? Yes, use dairy-free cottage cheese and shredded cheese.
Can I freeze it? Not recommended—dairy-based sauces can separate when thawed.
Can I make it spicier? Absolutely—add more jalapeños, chili flakes, or hot sauce.

Conclusion

This Healthy Cottage Cheese Queso is proof that comfort food can be light, quick, and delicious. Give it a try, then come back and share your experience—I’d love to hear how you made it your own!