Low-carb · Tex-Mex · 5 min
Spicy Cottage Cheese "Nacho" Dip with Tortilla Chips
- 5 min
- 2–6 servings
- 332 kcal / serving
Creamy cottage cheese dip with salsa and a hint of heat from chili powder, blending to a smooth, scoopable texture. It comes together quickly for a weeknight snack and pairs well with tortilla chips.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ cupcottage cheese
- 1 clovegarlic
- ½lime
- ½ cupsalsa
- ⅓ cupshredded cheese, Mexican blend
- 2 oztortilla chips
- limes
From the pantry: chili powder
Cookware
chef's knife · citrus juicer (optional) · cutting board · hand or regular blender · measuring cups · measuring spoons · silicone spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 clovegarlic
- ½lime
- limes
Dairy, eggs & chilled
- ¾ cupcottage cheese
- ½ cupsalsa
- ⅓ cupshredded cheese, Mexican blend
Bakery & bread
- 2 oztortilla chips
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cottage cheese | ¾ cup | 1 ½ cups | 2 ¼ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| salsa | ½ cup | 1 cup | 1 ½ cups |
| shredded cheese, Mexican blend | ⅓ cup | ⅔ cup | 1 cup |
| tortilla chips | 2 oz | 4 oz | 6 oz |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Peel the garlic and place it in the blender.
- Wash and dry the limes, then juice them into the blender.
- Add cottage cheese, shredded Mexican cheese, salsa, and chili powder to the blender.
- Blend on high until the mixture is smooth, scraping the sides as needed.
- If the dip is too thick, drizzle in water a tablespoon at a time until it reaches a pourable consistency.
- Check the texture and give the mixture one final stir to even it out.
- Divide the dip into bowls for serving.
- Serve with tortilla chips on the side for dipping.
Two tips
- If you need to make it ahead, refrigerate the dip in an airtight container for up to 1 day before serving.
- Swap tortilla chips for sliced vegetables like cucumber or carrot sticks to pair with the dip.
Nutrition per serving
- Calories
- 332 kcal
- Protein
- 18 g
- Carbs
- 32 g
- Fat
- 16 g
- Fiber
- 4 g
- Sodium
- 1214 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.