Directions

1. In a blender, combine all ingredients: Belfonte Cottage Cheese, green chiles, garlic, cheddar cheese, pepper jack cheese, taco seasoning, Belfonte Half and Half, and salt.
2. Blend on high speed for 1-2 minutes until very smooth and creamy.
3. Transfer the mixture to a medium nonstick saucepan. Set the saucepan on the stovetop over low heat.
4. Heat the queso, stirring constantly, until warmed through.
5. Serve immediately with tortilla chips.

Notes:

• We recommend shredding cheese from a block of cheese; packaged shredded cheese contains an anti-caking agent that doesn’t allow it to blend as easily into the cottage cheese mixture.
• If the dip seems too thick to blend easily, carefully use a spatula to stir the dip together in the blender while the blender is turned off. You can also add another splash or two of half and half to thin it out and help it blend easier.
• Refrigerate leftovers for up to four days in an airtight container.
• To reheat, transfer dip to a nonstick saucepan, and reheat very slowly over low heat on the stovetop.
• Freeze leftovers for up to two months, but note: cottage cheese does not freeze well, and reheated frozen leftovers could have a different consistency and taste from the original.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8—10 (makes about 3 cups)