Jalapeno Cottage Cheese Dip
This creamy Jalapeno Dip is so flavorful and protein-filled. Packed with cottage cheese, jalapenos, cilantro and lime juice, you will quickly fall in love with this dip to enjoy with crackers, veggies, or tortilla chips to be enjoyed any time of year. 
Cottage cheese seems to have taken over the internet recently with people loving how much protein is packed into a serving. Truthfully I have never been a fan of cottage cheese, I remember my Mom eating a big bowl of it topped with canned pineapple daily for lunch, and the chunky texture was really not my thing. After seeing so many people blending blending cottage cheese to make dips and sauces, I knew that I had to give cottage cheese another try. I was so excited to develop this recipe with simple ingredients that feel so luxurious. It’s a spin on the jalapeno dip in my cookbook that uses cashews instead of cottage cheese. I’m obsessed with this high protein dip and creaminess from the cottage cheese, a kick from the fresh jalapeños, and a delicious zest from lime juice. This delicious spicy dip will quickly become a guilty pleasure and one of your favorite appetizers. It is the perfect recipe to serve to all those cottage cheese haters out there who don’t like the consistency of cottage cheese curds. This creamy version is made in a blender that gives you the most amazing creamy texture to dip your favorite veggies in or pita chips or tortilla chips. And for the jalapeno and cottage cheese lover out there, look no further. You have found the perfect appetizer.
Why You Will Love This Creamy Jalapeño Cottage Cheese Dip
- It is spicy, creamy, zesty and so flavorful!
- This cottage cheese dip takes less than 10 minutes to make, it’s so easy!
- This creamy dip is packed with protein with 12 grams per serving!
- It will last for up to 5 days in the fridge so make a batch and have it on hand for quick snacks
- This Jalapeno Dip is always a hit with a crowd, it’s the best party appetizer for game day or baby showers or to serve at a barbecue.
- This jalapeño dip is great served as an easy snack with fresh vegetables, chips, or crackers for everyone who loves spicy foods.
- This flavorful dip is low-carb, Keto and gluten free
Ingredients You Will Need for This Jalapeno Cottage Cheese Dip
- Cottage cheese: cottage cheese is the creamy base for this dip. I used full-fat cottage cheese for this, but you can use low-fat cottage cheese if you prefer. Good Culture is an amazing brand for this recipe, and it has an incredible texture and the best flavor.
- Soy sauce: This will give you a salty, umami flavor. You can use gluten-free soy sauce (tamari) or coconut aminos if you can’t have gluten.
- Fresh Garlic: Be sure to peel your garlic cloves before adding to the blender. If you don’t like the strong taste of fresh garlic you can substitute it for 1/2 tsp of garlic powder.
- Lime juice: Lime juice is an amazing acid to combine with jalapeno. You can also use lemon juice if you prefer.
- Fresh Cilantro: This delicious herb complements the creaminess and spice in this dip and is a very traditional ingredient to enjoy with jalapenos. If you have an aversion to cilantro, you can cut back on it or leave it out.
- Fresh Jalapenos: I used 1-2 jalapeño peppers, depending on the size. If you want to adjust the spicy flavor, you can remove the seeds from one or both of them. You could use other hot peppers too, like Serrano or other green chilies, which would make a delicious dip.
How To Make This Creamy Jalapeno Dip Recipe
- Place all of the ingredients in a high speed blender or food processor and blend until smooth. Taste and add more of any ingredient as needed.
- Transfer the dip to a small serving bowl covered with plastic wrap or an airtight container and leave it to sit in the fridge for 20 minutes to thicken. This is a great dip to serve with crackers, fresh veggies, pita chips or tortilla chips.
You can find detailed instructions for this jalapeno cottage cheese dip in the recipe card below
Ways to Modify This Jalapeno Cottage Cheese Dip
- If you don’t care for cottage cheese, you could use plain Greek yogurt in its place, and then you wouldn’t lose the extra boost of protein.
- To make this cottage cheese dip dairy-free, use cashews soaked in hot water for 10 minutes instead of cottage cheese. Check it out in my cookbook Every Last Bite.
- You can also adjust the spice by removing the seeds of the jalapenos for a more mild flavor or leaving them all in if you like a little heat and want it to have a little kick.
- You could also use other spicy peppers like Serrano peppers or Fresno peppers. Pick whichever fits your taste buds for the perfect spicy hot dip.
- If you have green onion in the fridge add a few in for a sharp onion flavor.
- Let’s not forget that roasted peppers have an extra boost of flavor, so feel free to add that step before adding them to the blender. I recommend bringing them to room temperature before you blend them.
How To Serve This Creamy Jalapeno Dip
This cottage cheese dip is a great easy appetizer for your next party or for a balanced snack with tortilla chips, your favorite crackers, or with fresh vegetables. This would also be a really good dip used in pita bread stuffed with deli meat and veggies, or spread on toasted baguette slices. Also, it would be excellent drizzled on some tacos!!
Can I Make This Cottage Cheese Dip in Advance
Yes, this is the perfect dip to make if you are meal prepping and want to enjoy it all week long or make it up to 2 days in advance before serving for a large gathering, like a game day or the holidays. I find that the dip becomes much thicker in texture after resting in the fridge for an hour or more so I recommend making this a few hours in advance for the best thick and creamy consistency.
What About Leftovers
The leftovers of this irresistible dip will last in the fridge for 3-5 days. You will want to store in an airtight container and give it a good stir before serving again. I wouldn’t recommend freezing this cottage cheese dip because it will likely lose its velvety texture like it had the first time.
Here are a few more dips you might enjoy:
- Crab and Shrimp Dip
- Creamy Jalapeno Chicken Dip
- Creamy Chicken, Spinach and Artichoke Dip
- Baba Ganoush
- Roasted Red Pepper and Cashew Dip
If you make this creamy jalapeno cottage cheese dip let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Jalapeno Cottage Cheese Dip
Ingredients
- 2 cups whole milk cottage cheese
- 3 tbsp coconut aminos (or soy sauce or tamari)
- 2 cloves garlic
- 3 tbsp lime juice
- ½ cup cilantro
- 3 jalapenos (remove the seeds from 1-2 jalapenos depending on spice level desired)
- ¼ tsp salt
Instructions
- Place all of the ingredients in a high speed blender and blend until smooth. Taste and add more of any ingredient as needed.
- Transfer the dip to a a bowl or airtight container and leave to sit in the fridge for 20 minutes (or longer) to thicken. Serve with crackers and veggies or tortilla chips
Nutrition
This post was originally published on October 29, 2024.
I served this dip at my last party, and it was a huge hit! Everyone loved it, even those who typically shy away from cottage cheese. I’ll definitely be making this again!
What I appreciate most about this recipe is its versatility. I can adjust the spice level by removing jalapeno seeds or even substitute Greek yogurt for cottage cheese. It’s perfect for everyone!
Finally, a dip that’s both tasty and healthy! With 12 grams of protein per serving, this dip satisfies my cravings without the guilt. It’s a fantastic addition to my snack rotation.
I love how quick and easy this dip is to make! In less than 10 minutes, I had a delicious appetizer ready for my guests. It’s perfect for last-minute gatherings!
This Jalapeno Cottage Cheese Dip is a game-changer! The combination of creamy cottage cheese and spicy jalapenos creates an incredible flavor that pairs perfectly with tortilla chips. I can’t get enough of it!
Very tasty and I love that it’s high protein!
So so good! I had some cottage cheese in my fridge so decided to make this, holy cow! My husband and I ate the entire thing in one afternoon with a bowl of chips! I will definitely be making this regularly!