20 Cottage Cheese Recipes for Every Meal

Cottage cheese is cheap, high in protein, and far more useful than its lumpy reputation suggests.

Blend it into shakes and sauces, bake it into bread and casseroles, or turn it into a creamy dessert. These 20 cottage cheese recipes cover breakfast, lunch, dinner, snacks, and dessert.

Calling cottage cheese boring is like calling a barbell a doorstop: technically possible, but painfully unimaginative.

1. Cottage Cheese Pancakes

Serves 1

These pancakes need just three main ingredients and about 15 minutes. Cottage cheese and eggs supply the protein, while rolled oats give them the soft, hearty texture you expect from pancakes.

Blend the batter until smooth, then cook it in a lightly greased pan. Add fruit, nut butter, or another favorite topping after cooking.

Nutrition Facts (Per Serving)

Calories: 367
Protein: 26 grams
Carbs: 30 grams
Fat: 16 grams

Ingredients

1/2 cup rolled oats
1/3 cup low-fat cottage cheese
2 large eggs
1 tsp. oil or butter

Instructions

Add the oats, cottage cheese, and eggs to a blender and blend until smooth.
Heat the oil or butter in a nonstick skillet over medium heat.
Pour the batter into the skillet to make 3–4 small pancakes. Cook until the edges set and bubbles appear, about 2–3 minutes.
Flip and cook for 1–2 minutes more, or until golden and cooked through.

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2. Berry Cottage Cheese “Ice Cream”

Serves 2

Cottage cheese and frozen berries make a thick, scoopable dessert with no added sugar. It tastes bright and creamy, and each serving provides 10 grams of protein.

Eat it right after blending for a soft-serve texture. Freeze it briefly if you want firmer scoops.

Nutrition Facts (Per Serving)

Calories: 96
Protein: 10 grams
Carbs: 12 grams
Fat: 1 gram

Ingredients

2/3 cup 1% cottage cheese, lightly rinsed
1 cup frozen berries

Instructions

Add the cottage cheese and frozen berries to a food processor or high-powered blender.
Blend until smooth, stopping to scrape down the sides as needed.
Serve immediately for a soft-serve texture, or freeze for 1–2 hours for firmer scoops.

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3. Cottage Cheese Alfredo Sauce

Serves 4

This Alfredo sauce uses cottage cheese alongside Parmesan to make a smooth, savory sauce with 11 grams of protein per serving.

Blend the sauce before heating it, then cook it gently until thick. High heat can make dairy sauces split.

The nutrition below covers the sauce only; pasta or vegetables are extra.

Nutrition Facts (Per Serving)

Calories: 102
Protein: 11 grams
Carbs: 7 grams
Fat: 4 grams

Ingredients

1 cup skim milk
1/2 cup (4 oz.) low-fat cottage cheese
1 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1/2 cup (2 oz.) Parmesan, grated
1/8 tsp. dried basil

Instructions

Blend the milk, cottage cheese, cornstarch, salt, pepper, and garlic powder until smooth.
Pour the mixture into a saucepan and cook over medium-low heat, stirring often, until it thickens.
Reduce the heat to low and stir in the Parmesan and basil until the cheese melts.
Toss with hot pasta or spoon over cooked vegetables. Don’t let the sauce boil.

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4. Cottage Cheese Pizza Bowls

Serves 4

Pizza bowls give you the sauce, meat, vegetables, and browned cheese without the crust. Cottage cheese forms a creamy base and supplies enough protein to make each bowl a meal.

Brown the turkey sausage and vegetables before filling the bowls, then bake until the edges bubble and the cheese browns.

Nutrition Facts (Per Serving)

Calories: 405
Protein: 38 grams
Carbs: 15 grams
Fat: 21 grams

Ingredients

8 oz. lean turkey Italian sausage
1/4 yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup mushrooms, sliced
1 tsp. Italian seasoning
2 cups cottage cheese
1 large egg
1/4 tsp. dried oregano
1 cup pizza sauce
1/4 cup pepperoni slices
1 cup mozzarella, shredded
2 Tbsp. Parmesan, shredded

Instructions

Heat the oven to 425°F. Set four oven-safe bowls or ramekins on a baking sheet.
Brown the turkey sausage in a skillet over medium heat. Add the onion, bell pepper, mushrooms, and Italian seasoning and cook until the vegetables soften.
Stir together the cottage cheese, egg, and oregano, then divide the mixture among the bowls.
Top each bowl with pizza sauce, the sausage mixture, pepperoni, mozzarella, and Parmesan.
Bake for 15–20 minutes, or until the edges bubble and the cheese browns.

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5. Cottage Cheese Salad with Za’atar

Serves 4

This is cottage cheese salad in the literal sense: crisp cucumber, juicy tomato, green onion, olives, and creamy curds.

Za’atar, an Eastern Mediterranean seasoning made with herbs, sumac, and sesame seeds, supplies most of the flavor. Olive oil ties everything together.

Nutrition Facts (Per Serving)

Calories: 169
Protein: 8 grams
Carbs: 11 grams
Fat: 11 grams

Ingredients

4 small Persian cucumbers, sliced
1 cup grape tomatoes, halved
1/4 cup green onion, thinly sliced
1/2 cup olives, sliced
1 cup (8 oz.) low-fat cottage cheese
2 Tbsp. extra-virgin olive oil
1 Tbsp. za’atar seasoning

Instructions

Combine the cucumbers, tomatoes, green onion, and olives in a large bowl.
Fold in the cottage cheese, olive oil, and za’atar.
Serve immediately, or chill briefly before serving.

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6. Spinach Cheese Casserole

Serves 10

This casserole turns frozen spinach into a filling side dish or brunch. Cottage cheese, cheddar, and eggs make it creamy inside, while the edges brown in the oven.

It also reheats well, so you can bake it a day ahead and warm it before serving.

Nutrition Facts (Per Serving)

Calories: 312
Protein: 25 grams
Carbs: 8 grams
Fat: 20 grams

Ingredients

2 packages (10 oz. each) frozen spinach, thawed
1 onion, chopped
2 garlic cloves, minced
8 Tbsp. butter, melted and divided
6 large eggs, beaten
16 oz. low-fat cottage cheese
2 Tbsp. all-purpose flour
1 lb. low-fat sharp cheddar cheese, grated
Salt and freshly ground black pepper to taste

Instructions

Heat the oven to 350°F. Use about 1 teaspoon of the melted butter to grease a 9-by-13-inch baking dish.
Squeeze as much water as possible from the spinach.
Sauté the onion and garlic in 2 tablespoons of the melted butter over medium heat until softened.
Stir together the spinach, onion mixture, remaining melted butter, eggs, cottage cheese, flour, cheddar, salt, and pepper.
Spread the mixture evenly in the baking dish and bake for about 1 hour, or until the center is set and the edges are browned.
Rest for 10 minutes before cutting.

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7. High-Protein Berry Mousse

Serves 2

This berry mousse is creamy, tart, and lightly sweet. Cottage cheese supplies the protein, while almond meal thickens the mixture without making it gummy.

Use your favorite frozen berries or berry blend. Let them soften for a few minutes before blending so the mousse turns smooth without becoming watery.

Nutrition Facts (Per Serving)

Calories: 166
Protein: 17 grams
Carbs: 15 grams
Fat: 4 grams

Ingredients

1 cup (8 oz.) cottage cheese
Juice of 1 lemon
1 Tbsp. apple juice
1 Tbsp. almond meal
1/2 Tbsp. pure maple syrup
3/4 cup frozen berries, slightly thawed

Instructions

Add all the ingredients to a blender or food processor.
Blend until smooth, stopping to scrape down the sides as needed.
Divide between two bowls and serve immediately, or chill for 20–30 minutes for a firmer texture.

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8. Cottage Cheese Chocolate Cake

Serves 12

Cottage cheese may sound like a strange cake ingredient, but it disappears once blended. What remains is a moist, fudgy cake with 7 grams of protein per slice and no butter, oil, or flour in the batter.

The batter uses four ingredients, so the cocoa matters. Dutch-process cocoa gives the cake a darker color and smoother chocolate flavor.

Nutrition Facts (Per Serving)

Calories: 134
Protein: 7 grams
Carbs: 19 grams
Fat: 4 grams

Ingredients

2 cups (452 g) 4% high-protein cottage cheese
4 large eggs
1 1/4 cups (172 g) coconut sugar
1 cup (83 g) Dutch-process cocoa powder

Instructions

Heat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Blend the cottage cheese and eggs until completely smooth.
Add the coconut sugar and cocoa powder and blend again, scraping down the sides as needed.
Pour the batter into the pan and bake for 35–40 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
Cool completely before slicing.

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9. Peanut Butter Maple Protein Shake

Serves 1

Cottage cheese makes this shake thick and creamy without frozen banana. PB2 and maple extract give it the flavor of a peanut butter milkshake, while Whey+ pushes the protein even higher.

Blend it until no curds remain. Add the ice a little at a time to get the thickness you want.

Nutrition Facts (Per Serving)

Calories: 250
Protein: 41 grams
Carbs: 13 grams
Fat: 4 grams

Ingredients

1/2 cup (4 oz.) low-fat cottage cheese
1 scoop Whey+ French Vanilla protein powder
2 Tbsp. PB2
1/2 tsp. maple extract
Stevia to taste
5–10 ice cubes

Instructions

Add the cottage cheese, Whey+, PB2, maple extract, and stevia to a blender.
Blend until completely smooth.
Add the ice a few cubes at a time and blend until the shake reaches your preferred thickness.

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10. Homemade Paneer

Makes about 7 oz. (4 servings)

Paneer is a firm fresh cheese used in Indian dishes such as saag paneer and matar paneer. It doesn’t melt, so you can cube it, brown it in a pan, and stir it into a curry without watching it vanish.

You only need milk and an acid to make it. Drain and press the curds for a firm block, or press them less for a softer texture.

Nutrition Facts (Per Serving)

Calories: 145
Protein: 7 grams
Carbs: 1 gram
Fat: 13 grams

Ingredients

4 1/4 cups whole milk
2–4 tsp. lemon juice, as needed

Instructions

Bring the milk to a gentle boil in a heavy saucepan, stirring often so it doesn’t scorch.
Reduce the heat and stir in 2 teaspoons of lemon juice. If the milk does not fully separate, add more lemon juice 1 teaspoon at a time, up to 4 teaspoons total. Continue stirring gently until the curds separate from the pale green whey.
Pour the mixture through a cheesecloth-lined strainer. Rinse the curds under cool water, then gather the cloth and squeeze out the excess liquid.
Press the wrapped curds under a heavy pan for 30–40 minutes.
Unwrap the paneer and cut it into cubes.

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11. Savory Scallion & Cottage Cheese Scones

Makes 8 scones

These scones are crisp at the edges, tender inside, and flavored with scallions and black pepper. Cottage cheese adds moisture and protein without making the dough heavy.

Serve them with eggs, soup, or chili. They’re also sturdy enough to split and use for a breakfast sandwich.

Nutrition Facts (Per Serving)

Calories: 223
Protein: 7 grams
Carbs: 29 grams
Fat: 9 grams

Ingredients

1 cup (8 oz.) cottage cheese
4 Tbsp. milk
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
6 Tbsp. unsalted butter, chilled and diced
3 scallions (about 1/2 cup), green and white parts thinly sliced

Instructions

Heat the oven to 400°F and line a baking sheet with parchment paper.
Whisk the cottage cheese and milk together in a small bowl.
Whisk the flour, baking powder, salt, and pepper in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the scallions.
Fold in the cottage cheese mixture just until a shaggy dough forms.
Divide the dough into 8 mounds on the baking sheet and bake for 18–22 minutes, or until the tops and edges are golden.

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12. Fennel Salad with Cottage Cheese & Spiced Nuts

Serves 4

This restaurant-style salad layers creamy cottage cheese, silky fennel puree, crisp shaved fennel, and warm spices. The result is sweet, tangy, crunchy, and far more interesting than another bowl of lettuce.

Beer vinegar gives the original recipe its sharp edge, but apple cider vinegar also works.

Nutrition Facts (Per Serving)

Calories: 342
Protein: 9 grams
Carbs: 22 grams
Fat: 24 grams

Ingredients

For the cottage cheese:

1/2 cup (4 oz.) large-curd cottage cheese
2 Tbsp. sour cream
Salt to taste
1 tsp. beer vinegar or apple cider vinegar

For the fennel puree:

2 fennel bulbs, cored and finely chopped
1/2 cup milk
1/2 cup heavy cream
1/2 tsp. granulated sugar
2 Tbsp. unsalted butter
Salt to taste

For the fennel salad:

1 fennel bulb, halved lengthwise, cored, and thinly sliced
Salt to taste
1 Tbsp. extra-virgin olive oil
1 Tbsp. beer vinegar or apple cider vinegar

For the spiced nuts:

1 1/2 Tbsp. hazelnuts
1 1/2 Tbsp. walnuts
1 1/2 Tbsp. peanuts
1 whole clove
1 tsp. fennel seeds
1/2 tsp. dill seeds
1 star anise pod
3/4 tsp. ground cinnamon
Sea salt to taste
1 tsp. extra-virgin olive oil

Instructions

Simmer the chopped fennel, milk, cream, sugar, and a pinch of salt until the fennel is very soft, about 15 minutes. Blend with the butter until smooth.
Stir together the cottage cheese, sour cream, 1 teaspoon of vinegar, and a pinch of salt.
Toss the sliced fennel with 1 tablespoon each of olive oil and vinegar. Season with salt.
Crush the nuts and whole spices into rough pieces. Warm 1 teaspoon of olive oil in a skillet, add the nut mixture and cinnamon, and cook until fragrant and lightly toasted. Season with sea salt.
Divide the fennel puree among four plates. Add the cottage cheese mixture and fennel salad, then finish with the spiced nuts.

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13. Double Cheese Pita Pizza

Serves 4

Whole-wheat pita skips the slowest part of homemade pizza: making the crust. Blend cottage cheese into a smooth white sauce, then add turkey sausage, spinach, mozzarella, red onion, and basil.

Each pita is a complete meal, and it takes less work than persuading a delivery app to stop suggesting extra cheese.

Nutrition Facts (Per Serving)

Calories: 466
Protein: 41 grams
Carbs: 44 grams
Fat: 17 grams

Ingredients

1 Tbsp. extra-virgin olive oil
4 oz. lean Italian turkey sausage
2 garlic cloves, grated
10 oz. frozen spinach, thawed and roughly chopped
1 1/4 cups (10 oz.) 2% cottage cheese
4 whole-wheat pitas
1/2 small red onion, thinly sliced
1 cup (4 oz.) shredded part-skim mozzarella
1/2 cup fresh basil, torn

Instructions

Heat the oven to 425°F.
Heat the olive oil in a skillet over medium heat. Cook the sausage until browned, then add the garlic and spinach and cook until hot and any excess moisture evaporates.
Blend the cottage cheese until smooth and spread it over the pitas.
Top each pita with the sausage mixture, red onion, and mozzarella.
Bake for 8–10 minutes, or until the cheese melts and the pita edges crisp. Finish with the basil.

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14. Dill & Cottage Cheese Bread

Makes 2 loaves (24 slices)

This no-knead bread has a tender crumb, a browned crust, and plenty of onion and dill flavor. Cottage cheese keeps it moist without making it dense.

The dough needs time to rise, but little hands-on work. Use the finished bread for sandwiches, toast, or alongside soup.

Nutrition Facts (Per Serving)

Calories: 133
Protein: 6 grams
Carbs: 22 grams
Fat: 3 grams

Ingredients

2 Tbsp. yeast
1/2 cup warm water, plus a pinch of sugar
2 cups (16 oz.) small-curd low-fat cottage cheese
1/4 cup milk
2 Tbsp. canola oil
2 Tbsp. granulated sugar
6 Tbsp. onion, minced
1 Tbsp. dill seed
1 tsp. dried dill weed
2 tsp. salt
2 large eggs, beaten
3 1/2 cups all-purpose flour
1 1/2 cups white whole-wheat flour

Instructions

Stir the yeast into the warm water with a pinch of sugar and let it stand until foamy, about 5–10 minutes.
Warm the cottage cheese, milk, oil, sugar, onion, dill seed, dill weed, and salt in a saucepan until lukewarm.
Stir the eggs and yeast mixture into the cottage cheese mixture. Add both flours and mix until no dry spots remain.
Cover and let the dough rise until doubled, about 60–90 minutes.
Divide the dough between two parchment-lined loaf pans. Cover and let it rise for 30–45 minutes.
Bake at 350°F for 35–40 minutes, or until the loaves are browned and sound hollow when tapped. Cool before slicing.

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15. Easiest Baked Mac-and-Cheese

Serves 8

Most mac and cheese recipes start with a flour-and-butter sauce called a roux. This one uses cottage cheese instead, which removes the fussy whisking step.

You don’t even cook the pasta first. Blend the sauce, stir in the dry macaroni, top it with cheese, and bake.

Nutrition Facts (Per Serving)

Calories: 423
Protein: 23 grams
Carbs: 26 grams
Fat: 25 grams

Ingredients

2 Tbsp. unsalted butter
1 cup (8 oz.) cottage cheese
2 cups whole milk
1 tsp. dry mustard
Pinch of cayenne
Pinch of freshly grated nutmeg (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. extra-sharp cheddar cheese, grated
1/2 lb. elbow macaroni

Instructions

Heat the oven to 375°F and generously butter a 9-inch round or square baking dish.
Blend the cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper until smooth.
Set aside 1/4 cup of cheddar. Stir the remaining cheddar, uncooked macaroni, and blended sauce together in the baking dish.
Cover tightly with foil and bake for 30 minutes. Stir well, sprinkle the reserved cheddar over the top, and bake uncovered for 25–30 minutes more.
Rest for 10 minutes before serving.

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16. Cottage Cheese Lasagna

Serves 12

You don’t need ricotta to make a rich, cheesy lasagna. Cottage cheese gives the filling a creamy texture and adds plenty of protein.

Regular or oven-ready noodles both work, and neither needs to be boiled first. Layer everything in the pan and bake until the sauce bubbles and the top browns.

Nutrition Facts (Per Serving)

Calories: 290
Protein: 29 grams
Carbs: 24 grams
Fat: 9 grams

Ingredients

1 lb. 93% lean ground turkey
2 jars (24 oz. each) marinara sauce
32 oz. cottage cheese
2 large eggs
1 1/2 Tbsp. Italian seasoning
2 tsp. garlic powder
1/2 tsp. salt
2 cups mozzarella, shredded and divided
3/4 cup Parmesan, grated and divided
9 regular or oven-ready lasagna noodles

Instructions

Heat the oven to 375°F. Brown the turkey in a large skillet, then stir in the marinara and remove it from the heat.
Mix the cottage cheese, eggs, Italian seasoning, garlic powder, salt, 1 cup of mozzarella, and 1/2 cup of Parmesan.
Spread a thin layer of meat sauce in a 9-by-13-inch baking dish. Add three noodles, one-third of the cottage cheese mixture, and one-third of the remaining sauce. Repeat twice.
Sprinkle the remaining mozzarella and Parmesan over the top.
Cover with foil and bake for 45 minutes. Uncover and bake for 10–15 minutes more, then rest for 15 minutes before slicing.

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17. Cottage Cheese Pie

Serves 8

Cottage cheese pie lands somewhere between custard pie and cheesecake. The filling is creamy and lightly tangy, while a graham-cracker crust adds crunch.

A blender makes the filling smooth in seconds. Sprinkle cinnamon over the top before baking and let the pie cool before slicing.

Nutrition Facts (Per Serving)

Calories: 276
Protein: 11 grams
Carbs: 36 grams
Fat: 10 grams

Ingredients

1 graham-cracker crust
1 lb. 2% cottage cheese
1/2 cup granulated sugar
1 Tbsp. all-purpose flour
2 large eggs
1/2 cup whole milk
1 tsp. vanilla extract
Cinnamon for sprinkling

Instructions

Heat the oven to 350°F and place the crust on a baking sheet.
Blend the cottage cheese, sugar, flour, eggs, milk, and vanilla until smooth.
Pour the filling into the crust and sprinkle the top with cinnamon.
Bake for 45–50 minutes, or until the edges are set and the center has a slight wobble.
Cool completely, then chill before slicing.

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18. Grandma’s Mashed Potatoes

Serves 10

Cottage cheese makes mashed potatoes creamy and adds a mild tang. Sour cream and plenty of butter handle the rest, so nobody will mistake these for joyless “diet” potatoes.

Horseradish gives them a little bite without overpowering the potatoes. Serve them with roast meat, chicken, or any dinner that needs a proper pile of potatoes.

Nutrition Facts (Per Serving)

Calories: 294
Protein: 8 grams
Carbs: 20 grams
Fat: 21 grams

Ingredients

2 1/2 lb. russet potatoes, quartered
1/2 lb. butter, softened and chopped
2 Tbsp. horseradish
4 Tbsp. reduced-fat sour cream
1 1/2 cups (12 oz.) low-fat cottage cheese
3/4 cup whole milk
Salt and freshly ground black pepper to taste
Pinch of paprika

Instructions

Put the potatoes in a large pot, cover them with cold salted water, and bring to a boil.
Reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes. Drain well and return them to the warm pot for 1–2 minutes.
Mash in the butter, horseradish, sour cream, and cottage cheese.
Add the milk a little at a time until the potatoes reach your preferred texture.
Season with salt and pepper and finish with the paprika.

19. Homemade Cottage Cheese

Makes about 3 cups (6 servings)

Homemade cottage cheese gives you control over the curd size, moisture, and salt. This simple version uses whole milk, vinegar, and salt—no rennet, gums, or thickeners.

Drain it briefly for soft, moist curds. Leave it in the cheesecloth longer if you prefer cottage cheese on the drier side.

Nutrition Facts (Per Serving)

Calories: 120
Protein: 14 grams
Carbs: 5 grams
Fat: 5 grams

Ingredients

1 gallon whole milk
3/4 cup white vinegar
1 tsp. salt, or to taste

Instructions

Heat the milk in a large pot over medium heat, stirring often, until it reaches 180°F.
Remove the pot from the heat. Stir in the vinegar for about 30 seconds, then let the mixture stand undisturbed for 30 minutes.
Pour the curds and whey through a cheesecloth-lined strainer and drain for 30 minutes.
Rinse the curds briefly under cool water if you want a milder flavor, then squeeze out the excess moisture.
Transfer the curds to a bowl, break them into the size you prefer, and stir in the salt.

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20. Cottage Cheese Taco Dip

Serves 6

This chunky dip mixes cottage cheese with black beans, avocado, tomato, green chiles, and hot sauce. It works with tortilla chips, but it’s just as useful spooned over tacos or stuffed into a baked potato.

Keep the ingredients chunky and fold them together gently. That gives you some of everything in each scoop instead of avocado-colored paste.

Nutrition Facts (Per Serving)

Calories: 180
Protein: 12 grams
Carbs: 20 grams
Fat: 6 grams

Ingredients

2 cups low-fat cottage cheese
1 can (4 oz.) diced green chiles, drained
1 can (15 oz.) black beans, drained and rinsed
1 avocado, chopped
4 scallions, sliced
2 small tomatoes, chopped
1/2 tsp. hot sauce, or more to taste
1/4 tsp. salt

Instructions

Add the cottage cheese, green chiles, black beans, avocado, scallions, tomatoes, hot sauce, and salt to a large bowl.
Fold everything together gently so the avocado and beans stay chunky.
Taste and add more hot sauce or salt if needed. Chill for 20–30 minutes before serving.

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