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Cottage Cheese Taco Dip

Time: 5 minutes
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My Cottage Cheese Taco Dip is creamy, spicy, and takes only 5 minutes to make. With only 3 ingredients, cottage cheese, Rotel, and taco seasoning, you will have a protein packed snack or appetizer.

Serve your dip with tortilla chips, fresh vegetables, or even nacho cheese Doritos (it’s addicting)!

Hand dipping cottage cheese taco dip with a tortilla chip. More tortilla chips on the side.

Summers are always so busy! I live in Michigan and it’s cold and cloudy 80% of the year. So once the sun comes out and it gets a little hot, I pack my schedule with beach days, family get togethers, and catching up on farm maintenance.

It seems like I am always experimenting to find the easiest things to make. This cottage cheese taco dip checks all the boxes for me.

  • it’s packed with protein
  • has 3 simple ingredients, 4 with the fresh cilantro
  • doesn’t require heating up the oven on already hot days
  • it’s a great dip for chips or vegetables
  • I can serve it to friends and family or hog it all for myself and meal prep it
  • best part, it takes 5 minutes to make

I could go on and on about how amazing this recipe is, but you’ll just have to try it for yourself.

Dip in a large bowl with cilantro, diced tomatoes and chilies, tortilla chips on the side.

Cottage Cheese Taco Dip Ingredients

It’s only 3 simple ingredients, 4 if you include the optional cilantro. Keep reading, I give important notes and potential substitutions.

  • Cottage Cheese: You will want to use full fat cottage cheese. It doesn’t matter if you are using large curds or small curds because it gets blended up.
  • Taco Seasoning: Use your favorite brand or homemade seasoning.
  • Diced Tomatoes and Chilies: This is better known as Rotel but I wanted to put the official term for it. I do recommend using brands with no salt so your dip does not become overly salty.
  • Fresh Cilantro: This is a completely optional topping but does add a fresh and herbaceous note.

Don’t forget to grab your blender or food processor. And keep your cottage cheese container, you can store your finished dip in it.

Ingredients for the dip, cottage cheese, diced tomatoes and chilies, taco seasoning, and cilantro plus tortilla chips for dipping.

How to Make Cottage Cheese Taco Dip

This recipe takes about 5 minutes to make. Here’s a quick summary, the recipe card further down will have all the details.

1. BLEND TOGETHER cottage cheese, diced tomatoes and chilies, and taco seasoning. Once it’s smooth add it to a bowl (or back into your cottage cheese container).

2. TOP YOUR DIP with more diced tomatoes and chilies and chopped fresh cilantro. Keep on reading for serving suggestions in the next section.

How To Serve Your Taco Dip

Because this dip is made using cottage cheese (dairy), you will want to serve and keep it cold. It tastes great with tortilla chips, nacho cheese Doritos, and all types of veggies.

If you are serving this cottage cheese taco dip at a party or family dinner, I recommend spreading it into a shallow dish. Then when you top it with the Rotel and fresh cilantro everyone can get all 3 elements in their scoop. I also like to put more Rotel and cilantro on the side for people to add more on top of their dip.

Taco dip topped with cilantro, diced tomatoes and chilies with tortilla chips on the side.

The Best Way to Store Leftovers

Any leftover cottage cheese taco dip should be stored in the refrigerator and in an airtight container. I like to store mine in the cottage cheese container I used, it’s just easier. You can also portion it out into servings for lunches and snacks.

No matter how you store it, this taco dip will last up to 7 days in the refrigerator. I do not recommend freezing or storing at room temperature.

Frequently Asked Questions (FAQ’s)

Can I use reduced fat cottage cheese in this cottage cheese dip?

I do not recommend reduced fat cottage cheese, but it’s personal preference. It will still blend together smoothly, but it has an odd after taste. If you like the taste of it you can definitely use it.

Do I have to blend it together or can I leave it chunky?

If you don’t have a blender or prefer to leave the cottage cheese as is, you can. Just add all the ingredients and give it a good stir for a chunky cottage cheese taco dip.

Cottage cheese taco dip topped with cilantro, diced tomatoes and chilies with tortilla chips on the side.

More Delicious Dip Recipes To Try

There is nothing better than a really good dip. Here are more ideas you might like.


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Enjoy Entirely, Elizabeth
Hand dipping cottage cheese taco dip with a tortilla chip.

Cottage Cheese Taco Dip

Elizabeth Swoish
This 5 minute taco dipped is spicy, creamy, and packed with protein (thanks to cottage cheese).
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Servings 6
Calories 125 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 24 ounces cottage cheese - keep your container to store the dip
  • cup diced tomatoes with chilies - Rotel (salt free), plus more for topping
  • 2 ½ tablespoons taco seasoning
  • ¼ cup cilantro - optional topping

INSTRUCTIONS
 

  • To a blender add the cottage cheese, diced tomatoes and chilies, and taco seasoning. Blend until smooth in consistency.
  • Pour dip into a shallow bowl or back into your cottage cheese container.
  • Top it with more diced tomatoes and chilies and chopped fresh cilantro.
  • Serve the dip with tortilla chips, fresh vegetables, or nacho cheese Doritos.

RECIPE NOTES

Storing Information:

  • Refrigerated, in an airtight container(s), for up to 7 days. 
  • Freezing and storing at room temperature is not recommended.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on June 19th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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