Cottage Cheese Taco Dip
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.
Servings: 8
Ingredients
- 8 ounces cream cheese room temperature
- 16 ounces cottage cheese about 2 cups
- 3-5 tablespoons taco seasoning
- 2 cups Romaine lettuce sliced into thin shreds and chopped small
- 1 cup freshly shredded cheddar cheese
- 1 cup diced tomatoes (2) medium tomatoes or a cup of grape tomatoes
- 1 medium green bell pepper diced into ½-inch pieces, about 1 cup
- 2.5 ounces sliced black olives
- 2 green onions sliced very thin, about ¼ cup
- 2 tablespoons fresh cilantro chopped small
- Cholula hot sauce OPTIONAL
Instructions
- 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.
Nutrition
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