Cottage Cheese Queso

Is cottage cheese queso actually good?

Yes! It’s really good! Besides being loaded with protein and a bit healthier, when this queso is blended and heated, it becomes a smooth cheesy appetizer that doesn’t taste like health food at all.

Is cottage cheese good for melting?

Yes, cottage cheese actually melts, maybe not completely and not ooey gooey like cheddar, but it melts nicely in this dip. When heated, it becomes softer, creamier, and richer. And, since this is blended, it serves as a nice base for the cheddar cheese dip.

Can I use fat-free?

You can use any type of cottage cheese, just keep in mind that fat-free cottage cheese and low-fat cottage cheese aren’t as rich and creamy. They’re also more likely to separate when heated. I recommend using full-fat cottage cheese, but of course, always use your favorite.

Cottage cheese tips

I almost always use Lucerne full fat large curd cottage cheese. I find the flavor is always good, and the texture is great. Recently I bought a different brand of cottage cheese because I was shopping at a different store that didn’t carry Lucerne.

I was really surprised at the difference in texture between the two brands. The Lucerne was thick while the other brand was very thin and watery. It still tasted great, but the two will definitely give different results if used in this recipe.

If you start with a thin watery cottage cheese, the end product will be thinner. Now, in the case of a pudding it may not be a problem to have a thinner treat. But, if you’re using cottage cheese in a baked good, the extra water can have an effect.

I recommend that if your cottage cheese is very thin and watery, place it in a strainer lined with cheesecloth or a coffee filter over a bowl and refrigerate overnight to drain off the excess liquid. Unless you prefer a thinner queso.

Does it taste like cottage cheese?

I don’t think this tastes like cottage cheese at all. So, I’m prepared to say that you’ll love it, and you’d never guess that it was made with cottage cheese. Most people I’ve talked to about cottage cheese seem to have an issue with the texture, but since this is blended, you don’t even have to worry about the texture.

What makes queso taste like queso?

This is a funny question to me. Queso is really just cheese mixed with spices or vegetables like tomatoes (think salsa) or green chilies. And that brings me to this dip. Let’s get started on it!

How to make

This is super simple to make, and comes together quickly. Don’t forget to scroll down to the printable recipe card below for full ingredient amounts and instructions.

I recommend full-fat cottage cheese over reduced-fat or fat free cottage cheese for best texture and creaminess. Also, if your cottage cheese is thin and runny, you’ll want to drain off the excess liquid.

First, you’ll blend the cottage cheese to a smooth sour cream-like consistency. I’ve had several readers ask if they could use an immersion blender. So, I thought I’d test it for this recipe. It worked really well. Maybe it doesn’t get all the lumps out, but for this recipe, that’s ok. You can also blend the cottage cheese in a high-powered blender or food processor.

Shred the cheddar, and I recommend buying a block of cheddar and shredding it yourself. Pre-shredded bagged cheeses typically contain preservatives and additives to keep the shreds from clumping together, but this also means the cheese doesn’t melt quite as nicely. That being said, if you’re in a predicament without a kitchen (like I was with our house remodel) and all you can do is buy bagged, by all means, get the easy stuff! Also, I like sharp cheddar for this over mild cheddar, but feel free to use your favorite.

Next up, you’ll heat it all together. This can be done on the stove, in a microwave, in the oven, or even in the air fryer. And I have instructions for each.

Stove top (recommended)

Start with the Ro-tel (you can also use your favorite salsa if you prefer), cottage cheese, and cream cheese in a small saucepan, cast iron skillet, or regular skillet over medium heat. Heat this until it’s all melted together.

Stir in the shredded cheddar cheese and chili powder, and continue cooking on medium, stirring just until it has completely melted. Do not overheat or the queso will separate and lose its creamy texture. Remove the saucepan from the heat.

Microwave

Place the Ro-tel, cottage cheese, cream cheese, shredded cheddar, and chili powder in a microwave-safe bowl, and heat in 30 second intervals until hot, stirring in between. Heat carefully until it’s just warmed through so that it doesn’t separate and lose its creamy texture.

Oven

Place the Ro-tel, cottage cheese, cream cheese, shredded cheddar, and chili powder in an oven-safe dish. Bake, uncovered, in a preheated 350° F oven for about 10-15 minutes, or until the cheese is melted. Give it a stir. You can add a little additional shredded cheddar to the top and pop it under the broiler for a couple of minutes to give it a nice browned topping.

Air fryer

This can also be made in an air fryer. Place the Ro-tel, cottage cheese, cream cheese, shredded cheddar, and chili powder in an oven-safe dish and air fry in a preheated air fryer at 325° F for about 5-10 minutes, or until the cheese is melted.

Serving

Give the queso a stir, and check the consistency. If you want a thinner nacho cheese, add a little broth or milk. The queso will thicken up as it cools.

Pour the heated and mixed queso into a serving dish, and top with your favorite toppings like chopped cilantro, red onion, black beans (for even more fiber and protein),  salsa, or more Ro-tel.

This recipe can be easily doubled if you’re serving a crowd at a party.

How should I serve it?

I love it as a dip with tortilla chips. Classic! But don’t stop there. Keep it healthy with veggies as the dippers, try baby carrots, cucumber slices, jicama, celery, cauliflower, and red bell pepper strips. Dip some spicy grilled shrimp into it. Use it with crackers or pretzel crisps.

Use it as a taco or burrito filling.

Drizzle it over a Cottage Cheese Sweet Potato Bowl or Shrimp & Mexican Street Corn Bowl.

Try it over nachos. Spread it onto a southwestern burger with a black bean patty.

Storage

Place any leftovers in an airtight container and refrigerate it for up to 5 days.

Reheat, the queso in the microwave, stirring every 30 seconds. Or in a saucepan on the stove over low heat. You can add a splash of milk or broth to thin it if its thickened too much.

It’s also good cold from the fridge!

Changes to the recipe

This is one of those recipes that you can load up with your favorite toppings, or mix in different goodies to change the flavors a bit!

Add in some cayenne pepper, Cholula, Tabasco, or other hot sauce to make it spicy. Top it with sliced jalapeno, candied jalapeno, chopped green onions, or pickled onions.

Change the flavor by adding some canned chopped green chilis, hatch chile, chipotle paste, homemade taco seasoning, or nutritional yeast.

Switch up the cheese and use pepper jack or Colby jack.