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.

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 8 porsi 👁 49
Cottage Cheese Taco Dip

Bahan-bahan

8 porsi

Langkah-langkah

  1. 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.
  2. 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.
  3. 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.
  4. Top with shredded lettuce, tomatoes, bell pepper, olives, green onions, and cilantro. Drizzle with Cholula, if desired.

Nutrisi per porsi

238kcal

💰 Estimasi Harga

Total Bahan
Rp 44.668
Per Porsi
Rp 5.584/porsi
🏠 Lebih Hemat
~Rp 89.336 dari beli jadi!
📋 Rincian Harga Bahan (18% bahan terdeteksi)
BahanJumlahSubtotal
cream cheese 8 ounces -
cottage cheese 16 ounces -
-5 tablespoons taco seasoning 3 -
Romaine lettuce 2 cups -
freshly shredded cheddar cheese 1 cup Rp 41.824
diced tomatoes 1 cup Rp 2.844
green bell pepper 1 medium -
sliced black olives 2.5 ounces -
reen onions 2 g -
fresh cilantro 2 tablespoons -
Cholula hot sauce - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

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Cottage Cheese Taco Dip

Bahan-bahan:
  • 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 g reen onions (sliced very thin, about ¼ cup)
  • 2 tablespoons fresh cilantro (chopped small)
  • Cholula hot sauce (OPTIONAL)

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