Cottage Cheese Taco Dip
Try this easy and healthy cottage cheese taco dip recipe. Made with high-protein ingredients, it's a crowd-pleaser and ready in just 5 minutes.
Servings: 8 servings
Calories: 111kcal
Ingredients
- 500 g Fat free cottage cheese
- 100 g 0% Fat Free Greek yogurt
- 25 g Taco seasoning
- 50 g Pickled jalapenos chopped; plus extra to serve
- 4 Tomatoes diced
- 4 Spring onions (Scallions) sliced
- 20 Black olives sliced
- 45 g Cheddar cheese grated
- Fresh coriander (cilantro)
Instructions
- Put 500 g Fat free cottage cheese, 100 g 0% Fat Free Greek yogurt, half of the 50 g Pickled jalapenos and 25 g Taco seasoning into a blender.
- Blend until smooth. You may need to use a spatula to push the dip down the blender a few times.
- Transfer the dip to a large bowl.
- Top with the remaining jalapenos, 4 Tomatoes, 4 Spring onions (Scallions), 20 Black olives, 45 g Cheddar cheese Fresh coriander (cilantro).
Notes
- You don't have to blend this cottage cheese taco dip, but we find the smoother texture is much better. It gives it a sour cream consistency and if you don't like the lumps in cottage cheese usually, then blending it helps.
- A shallow dish works best for this cottage cheese taco dip, as it makes it easier for dipping and scooping up all those toppings.
- Fat free cottage cheese will produce some extra liquid when it is blended, so you will get a slightly runnier dip. If you don't want that, then use a higher fat dip.
Nutrition
Serving: 1portion | Calories: 111kcal | Carbohydrates: 10g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 790mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1073IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 1mg
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