High Protein Taco Dip with Cottage Cheese
This easy high protein taco dip combines a creamy whipped cottage cheese base with black beans, tomatoes and classic taco toppings. It comes together in about 10 minutes with 14 grams of protein and 5.5 grams of fiber per serving.
Servings 6 servings
Calories 198kcal
Ingredients
- 1.5 cups` 2%, small curd cottage cheese sub with higher % for less moisture
- 1-2 chipotle peppers in adobo sauce (or canned jalapenos or green chilies)
- 2 Roma tomatoes, diced small can use a can of Ro-tel tomatoes with chilies but this will add moisture
- 1 cup black beans, rinsed
- 1/2 cup shredded Mexican cheese
- 1/2 packet taco seasoning, or to taste
- 1/2 cup black olives, sliced
- 1/2 bunch green onions, sliced, for garnish
- 1/4 cup sour cream, optional
Additional Toppings
- Jalapenos
- Cilantro
- Salsa layer
- Avocado
Instructions
- Add the cottage cheese, taco seasoning and 1 chipotle pepper in adobo to a high-speed blender or food processor. An immersion blender works really well here, too!
- Blend until smooth and creamy, scraping down the sides as needed. Taste and add another chipotle pepper if you want more heat.
- Spoon the blended cottage cheese mixture into the bottom of a pie plate or shallow serving dish and spread it into an even layer.
- Drain and rinse the black beans well and scatter them evenly over the cottage cheese layer. Top with the diced tomatoes.
- Sprinkle with shredded cheese, sliced green onions and black olives.
- Enjoy immediately with tortilla chips, crackers or sliced vegetables, or refrigerate until ready to serve.
Notes
- Incorporate some shredded chicken, top with cheese and bake at 350 degrees F for about 10-15 minutes for a Mexican take on buffalo chicken dip.
- If you don't like the smoky flavor of chipotle peppers, try canned jalapenos or chilies.
- Add 1/4 cup sour cream for a tangier taste.
Nutrition
Calories: 198kcal | Carbohydrates: 25g | Protein: 14g | Sodium: 282mg | Fiber: 5.5g | Sugar: 2.2g