This Cottage Cheese Queso only has 83 calories per serving and less than half the fat of traditional queso. And it is packed with flavor! Made quickly in the microwave, this dip is perfect for an after-school snack, game day, or an anytime treat.

Cottage cheese lightens up this quick queso making it a perfect treat for anyone watching their calory and fat intake. It’s super easy to make with only a few minutes of hands-on prep.

• Daisy Cottage Cheese (2 cups): The cottage cheese is creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. The cottage cheese makes the base of the queso.
• Shredded Melting Cheese (1 cup): Adds a bit of flavor and the traditional creamy texture to the queso. Monterey Jack and Colby Jack are both great melting cheeses with mild flavor.
• Taco Seasoning (1 teaspoon): A mix of savory spices that add a warm, smoky flavor to the queso.
• Canned Green Chiles (4 ounces): Add a bit of sweet and smoky flavor to the queso with just a hit of tang. Perfect for adding a pop of flavor to the queso.
• Diced Jalapeno (1 1/2 teaspoons): Have an earthy green bell pepper flavor with more heat. Adds a hint of heat to the queso. You can add more or less depending on your heat preference. A tiny bit goes a long way.
• Pico de Gallo (1 cup): A classic Mexican tomato and onion mixture which adds a fresh burst of flavor and acidity. You can find fresh Pico de Gallo in your grocery produce section.
• Hot Sauce (a few dashes): Made with chili peppers it adds a spicy kick to the queso.

• Pepper Jack is a great option for the shredded cheese since it already contains peppers with a touch of heat.
• Freshly shredded cheese is best since pre-shredded cheese tends to have stabilizers added. Freshly shredded cheese tends to be creamier and melt better than pre-shredded.
• You can make your own taco seasoning if you don’t have prepackaged. Mix 1 tablespoon of chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon oregano, ½ teaspoon paprika, and 1 ½ teaspoons of ground cumin. Add a pinch of salt and cayenne pepper if desired. Store any remaining seasoning in an air-tight container for later use.
• Diced green bell peppers or hatch chiles may be used in place of the canned green chiles.
• The jalapeno may be increased or left out, depending on taste.
• Strained salsa or picante may be used in place of the Pico de Gallo.
• If you want to make fresh Pico de Gallo, you can mix 4 diced Roma tomatoes, ½ cup diced onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator.

1. Blend the cottage cheese in a blender or food processor until smooth.
2. Mix the smooth cottage cheese, shredded cheese, taco seasoning mix, green chiles, 1 teaspoon diced jalapeno, ½ cup Pico de Gallo, and hot sauce in a microwave-safe bowl.
3. Microwave in 30-second intervals until melted, stirring between each round.
4. Once melted, sprinkle top with remaining Pico de Gallo and jalapenos.
5. Serve with your favorite dippers.