Cottage Cheese Taco Dip

A hand dips a tortilla chip into a vibrant cottage cheese taco dip. The dish features avocado cubes, black olives, cherry tomatoes, shredded cheese, and fresh greens, all beautifully layered in a white serving dish.

Print Recipe

5 from 2 votes

Prep Time15

Course: Appetizer, dinner

Cuisine: American, Mexican

Servings:

Calories: 118kcal

Author: Agnieszka

Equipment

1 blender

Ingredients

16 oz cottage cheese
1 tablespoon taco seasoning
⅓ cup salsa

Toppings

1 cup iceberg lettuce shredded
½ cup tomatoes chopped
¼ cup black olives sliced
¾ cup shredded Mexican blend cheese or cheddar
½ avocado diced small
2 tablespoon cilantro chopped

Instructions

Place cottage cheese, salsa and taco seasoning in the jug of a standup blender or a food processor.
Blend until completely smooth. Be patient and use a tamper to help achieving silky smooth texture.
Transfer the dip to a shallow dish, such as a ceramic or glass pie plate.
Top the dip with shredded lettuce, chopped tomatoes, black olives, shredded cheese, avocado and cilantro.
Serve with tortilla chips or crackers.

Notes

Whole milk or low-fat cottage cheese will work best. Avoid the n0 fat option though. I like cottage cheese from Good Culture.

At first, it may seem like cottage cheese is not blending very well. Be patient - start at low speed, use a tamper (if your blender has one), and keep blending, increasing the speed to medium-high until the dip is silky smooth.

Use your favorite taco seasoning - I like my homemade mild taco seasoning recipe but store bought kinds will also work.

Toppings can be customized. I topped my dip with lettuce, tomatoes, olives, shredded cheese, avocado and cilantro. You can also add canned drained corn, cooked taco meat, black beans, diced red onions or chopped green onions. It's up to you!

If you want your dip to be spicy, add ¼ teaspoon of cayenne pepper or a few dashes of hot sauce before blending.

Nutrition