Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 2 tbsp (12g) taco seasoning
  • 1/4 cup (30g) grated Pepper Jack cheese
  • 1 can (14.5 oz / 411g) Rotel (diced tomatoes and green chilies), drained
  • 1 tsp (5ml) lime juice
  • 1/2 lb (225g) lean ground beef, browned and drained (optional)

Instructions:

  1. Blend the base. Toss the cottage cheese and taco seasoning into the blender. Process on high for 30-60 seconds until the mixture is completely smooth and you see no remaining lumps.
  2. Prepare the bowl. Pour the pureed mixture into your microwave safe bowl.
  3. Add the zing. Stir in the drained Rotel and the lime juice. Note: Make sure the Rotel is well drained so your dip doesn't become a soup.
  4. Fold in protein. If you're using the lean ground beef, fold it in now until it's evenly distributed through the base.
  5. First heat. Microwave on high for 60 seconds.
  6. Initial stir. Give the mixture a good stir to redistribute the heat.
  7. Add the melt. Stir in the grated Pepper Jack cheese.
  8. Final heat. Microwave for another 30-60 seconds until the dip is bubbling and the cheese is fully melted.
  9. Final emulsion. Stir vigorously one last time to ensure the Pepper Jack is fully integrated.