Mexican Cottage Cheese Dip
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2 cups 1 cottage cheese 1 1 oz envelope hidden valley fat free ranch dressing mix 1 2 cup thick chunky salsa.
Mexican cottage cheese dip. Container low fat cottage cheese 1 large ripe avocado 1 can black beans drained and rinsed 1 can corn drained 2 small tomatoes chopped 1 jalapeño seeded and minced 4 green onions finely diced 2 teaspoon sriracha sauce or other hot sauce depending on preferred level of spice 1 teaspoon. This will help form a thicker dip. How to store cottage cheese dip.
And it reheats perfectly. Garlic powder onion salt milk cream cheese cottage cheese creamy veggie and chip dip la bella vita cucina hidden valley ranch dressing hellman s mayonnaise curd sour cream and 1 more. Your homemade cottage cheese dip will keep for 5 7 days in the refrigerator in a sealed pot if it doesn t all get eaten before then.
Do not heat your cottage cheese dip to defrost it. Hungarian cottage cheese dip ko ro zo tt enjoy tribute scallion yoghurt cottage cheese caraway seeds paprika freshly ground pepper and 1 more skinny mexican cottage cheese dip kim s cravings salt garlic salt jalapeño black beans low fat cottage cheese and 5 more. Copycat of queso dip mexican cheese dip sold in jars in the us and at mexican restaurants.
Transfer cottage cheese to medium bowl and add all other ingredients. Add dip envelope and salsa. Mix the cottage cheese with a mixer until curds are very small.
Please read note 1 regarding store bought shredded cheese. Enjoy with baked tortilla chips. 1 16 oz.
Makes about 2 5 cups. Directions combine cottage cheese and avocado in a food processor until smooth. You can also make extra servings of this delicious dip and it will keep in the freezer for 2 3 months.
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