Low-Carb High-Protein Cottage Cheese Taco Dip
Indulge in the savory goodness of a Low-Carb High-Protein Cottage Cheese Taco Dip that not only aligns with low-carb principles but also introduces the creaminess of cottage cheese into your snack repertoire. This easy-to-make dish is perfect for elevating your gatherings with a touch of Mexican-inspired flair. Let’s dive into the culinary journey of creating a delectable cottage cheese taco dip.
How to Make It
Step 1
Preheat your oven to 350F/180C. To a food processor, add the cottage cheese, onion, garlic, 1 tbsp taco seasoning, ¼ tsp salt, and 1/8 tsp black pepper. Process until smooth.
Step 2
Divide the mixture into 2 small cast-iron skillets or 4 ramekins. Top each one with 1 tbsp of Monterey Jack.
Step 3
Add the olive oil to a large skillet over medium-high heat. Cook the ground beef until browned, then add 1 tbsp taco seasoning, ¼ tsp salt, and 1/8 tsp black pepper. Divide the beef into the mini skillets or ramekins.
Step 4
Top each skillet or ramekin with another tablespoon of Monterey Jack cheese. Add a few jalapeno slices then transfer to the oven. Bake for 8-10 minutes.
Step 5
Remove from the oven and top with diced tomatoes and fresh cilantro. Serve with low-carb tortilla chips and lime on the side. Enjoy immediately!
Ingredients
- Cottage cheese, regular or creamed (4% fat) 14 oz
- Red onion 0.13 small
- Garlic 1 clove
- Taco Seasoning Keto 2 tbsp
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Monterey Jack cheese, natural 4 tbsp, grated