Cottage Cheese Taco Dip – Barefeet in the Kitchen

Inspired by the cottage cheese dip that I shared a few weeks ago. This cottage cheese taco dip is creamy, loaded with spicy southwest flavor, and reminiscent of the old-school layered taco dip we all know and enjoy.


Cottage Cheese Dip
I suppose it’s possible not everyone has tried the creamy cottage cheese dips that are all over the internet these days, so I’ll remind you that when cottage cheese is blended smooth, it becomes the perfect protein-packed base for all kinds of recipes. In this recipe, it is mixed with cream cheese and taco seasoning to create the base of this fresh layered taco dip.
While this is a lightened-up variation on the classic, it’s still full of protein and does satisfy. My kids devoured it in minutes, and then proceeded to ask if we could make it with meat next time to make it even heartier. I think it would be excellent with a scoop or two of our beloved taco beef mix over the creamy cheese layer.


Cottage Cheese Recipes
I know, I know, cottage cheese is having a whole moment right now. It’s gotten to the point where it’s often out of stock in our local grocery stores – no joke. While I typically eat my cottage cheese in a very basic breakfast bowl with some fresh fruit, I still appreciate all the other ways this humble cheese can be enjoyed.
We’ve been making these cottage cheese eggs for almost 15 years now and my kids still call them “power eggs.” (Admittedly, it’s a little less adorable now that they aren’t toddlers showing off their Popeye muscles while they say it, it still makes me grin.)
You know how much we love our ice cream recipes, so cottage cheese ice cream is a given. Creamy, sweet, and slightly tangy cottage cheese ice cream tastes so much like cheesecake ice cream, you’ll do a double-take. And with three times the protein, it’s a new staple in our freezer.
Chocolate cottage cheese ice cream may sound bizarre, but you’ll need to trust me here. It’s delightfully creamy, tangy, rich and chocolatey, and positively packed with protein.
Cottage cheese pancakes are beautifully fluffy and loaded with protein, meaning I will stay full for longer and not experience as much of a sugar crash later.


Cottage Cheese Taco Dip
If I’m honest here, my favorite part of this taco dip is the fact it is basically piled high with a salad on top. As you know, I could happily eat a taco salad almost every day. So this takes my happy salad craving and turns it into a shareable family snack.
Every bite has something a little different going on, from the crunchy lettuce and bell peppers to the juicy tomatoes and salty olives. Finishing the dish with sharp cheddar cheese, fresh cilantro, and green onions adds up to a whole lot of flavors and textures to love.
We like to add a dash of Cholula for a bit of heat, but it’s certainly optional here. Whether you’re just looking for a great snack or planning an appetizer for a party, cottage cheese taco dip delivers delicious fun.
Servings: 8
-
Place the cream cheese in a mixing bowl. Beat with an electric mixer until creamy and smooth. Add the taco seasoning and beat again until mixed throughout.
-
Place the cottage cheese in a food processor OR use an immersion blender directly in the container of cottage cheese. Blend on high speed for about 30-90 seconds until the mixture is smooth and creamy. Pause and scrape the sides of the container as needed.
-
Add the cottage cheese to the bowl with the cream cheese mixture and beat with the mixer until well combined. Spread the mixture across a serving platter or a 10-inch baking dish.
-
Top with shredded lettuce, tomatoes, bell pepper, olives, green onions, and cilantro. Drizzle with Cholula, if desired.
Calories: 238kcal · Carbohydrates: 7g · Protein: 12g · Fat: 18g · Saturated Fat: 10g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Cholesterol: 52mg · Sodium: 579mg · Potassium: 231mg · Fiber: 1g · Sugar: 4g · Vitamin A: 1875IU · Vitamin C: 16mg · Calcium: 196mg · Iron: 1mg


Source link