Muscle-Building Loaded Cottage Cheese Queso Dip Plate

Queso has long been a Tex-Mex staple, bubbling with melted cheese and green chiles. Here, blended cottage cheese creates a silky base loaded with shredded chicken, black beans, and fresh pico for a hearty dip plate.

Serves 3 · 10 min prep · 10 min cook

Estimate for one serving

• 480 cal
• 48g protein
• 18g carbs
• 24g fat

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Ingredients

• 2 cups full-fat cottage cheese
• 1 cup shredded Mexican cheese blend
• 1 (4 oz) can canned diced green chiles
• 1 tbsp taco seasoning
• 1 1/2 cups cooked shredded chicken
• 1/2 cup drained black beans
• 3/4 cup fresh pico de gallo
• 1/4 cup sliced jalapeños
• 2 tbsp fresh cilantro
• for serving tortilla chips or cucumber spears
• 3 lime wedges

Instructions

1. 1Add the cottage cheese to a blender or food processor and blend on high for 45 to 60 seconds until completely smooth and creamy with no curds remaining.
2. 2Pour the blended cottage cheese into a medium saucepan set over medium-low heat. Stir in the shredded Mexican cheese blend, drained green chiles, and taco seasoning.
3. 3Cook, stirring constantly, for 4 to 6 minutes until the cheese melts fully and the mixture turns into a thick, silky queso that coats the spoon. Do not boil or it may separate.
4. 4Warm the shredded chicken and black beans together in a small skillet or microwave until hot, about 2 minutes.
5. 5Spoon a generous base of the hot cottage-cheese queso onto each plate. Top with the warm chicken-bean mixture, then scatter pico de gallo and sliced jalapeños over everything.
6. 6Finish with a sprinkle of chopped cilantro and a squeeze of fresh lime. Arrange tortilla chips or crisp cucumber spears the edge for dipping and scooping.
7. 7Serve immediately while the queso is still molten so every bite delivers maximum protein and flavor. Leftover queso can be reheated gently with a splash of water the next day.