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Creamy High Protein Queso Dip

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A creamy, high-protein queso dip that is easy to make, packed with flavor, and perfect for fitness enthusiasts looking for a satisfying snack.

Ingredients

Scale
  • 1 cup (240 ml) small-curd, low-fat cottage cheese
  • 1 cup (120 g) sharp cheddar cheese, shredded
  • 1/2 cup (120 ml) plain Greek yogurt (full-fat or low-fat)
  • 1 small jalapeño, finely diced (seeds removed for milder heat)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt, or to taste
  • Black pepper, a few cracks, to taste
  • 2 tablespoons chopped cilantro (optional)
  • 1/4 cup (60 ml) water or milk, to thin the dip

Instructions

  1. Prepare the ingredients: shred the cheddar if needed, finely dice the jalapeño (remove seeds for milder heat), and chop the cilantro if using.
  2. In a blender or food processor, combine the cottage cheese and Greek yogurt. Blend until completely smooth and creamy, scraping down the sides once or twice.
  3. Pour the blended base into a mixing bowl. Stir in the shredded cheddar, diced jalapeño, garlic powder, onion powder, smoked paprika, lime juice, salt, and pepper until evenly combined.
  4. Add water or milk a little at a time (up to 1/4 cup or 60 ml) to loosen the dip to your preferred thickness.
  5. Taste and adjust seasoning with more salt, lime juice, or spices if needed.
  6. Garnish with chopped cilantro if desired and serve immediately with your favorite dippers such as tortilla chips, sliced bell peppers, or carrot sticks.

Notes

For a warm dip, microwave for 30 seconds, stirring halfway through. If dip thickens after chilling, stir in a splash of milk to restore creaminess. Adjust spice level by removing jalapeño seeds or adding cayenne or chipotle powder for heat. Can be made dairy-free by substituting coconut yogurt and vegan cheddar.

Nutrition

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