Skinny Mexican Cottage Cheese Dip
Cottage cheese, avocado, beans, corn, tomatoes, jalapeño, onions and Sriracha sauce are layered to create this flavorful, but figure-friendly, Skinny Mexican Cottage Cheese Dip. Grab Food Should Taste Good tortilla chips, some raw veggies and serve this at your next summer get together!
I’m sure glad this Mexican-inspired dip is guilt-free because Brad and I may have eaten this all in one day. It was my lunch and snack for the day. And it really didn’t help that I was dipping Food Should Taste Good tortilla chips! They are my very favorite chips and slightly addicting. I just can’t get enough!
The guacamole tortilla chips went especially well with the protein-packed Mexican dip. They are great alone, but were off-the-chain delicious paired with this festive skinny dip. They’re made with cilantro, real avocados and spicy Serrano peppers and have just a slight hint of lime taste that will surely have you begging for more.
It’s no secret that food just tastes better when it’s made with real ingredients and Food Should Taste Good totally gets that! All Food Should Taste Good chips and crackers are non-GMO, certified Kosher and certified gluten-free. Many of the chip varieties are also certified vegan. Both of my kiddos are also huge fans of the Food Should Taste Good Multigrain Tortilla Chips… it’s a little embarrassing how quickly we can go through a large bag of these chips. 🙂
Skinny Mexican Cottage Cheese Dip
- 1 16 oz. container low-fat cottage cheese
- 1 large ripe avocado
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 small tomatoes, chopped
- 1 jalapeño, seeded and minced
- 4 green onions, finely diced
- 2 teaspoon Sriracha sauce, or other hot sauce, depending on preferred level of spice
- 1 teaspoon garlic salt
- salt to taste
- Combine cottage cheese and avocado in a food processor until smooth. Alternatively, if you do not have a food processor or blender, you can just combine cottage cheese and mashed avocado in a medium bowl.
- Transfer cottage cheese to medium bowl and add all other ingredients. Stir to combine.
- Serve with Food Should Taste Good chips or crackers. Also, tasty served with raw veggies and used as a salad topping. Enjoy!
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Thank you Food Should Taste Good for sponsoring this post and thanks to you guys for supporting high quality food brands that support Kim’s Cravings! As always all opinions are my own. If you been reading long, you’ve spotted Food Should Taste Good crackers and chips in many of my posts because my family truly LOVES them!
This sounds delicious, do you think it would work without the avocado or should I replace it with some other fat?
I cannot eat avocado at all.
You should be fine to just leave it out. Enjoy!
All I can say is OMG this is absolutely fantastic. The creaminess of the cottage cheese and the avocado makes it fools your mouth into thinking this is sour cream or a much higher calorie dip. The vegetables and the beans finishes off the dish.
I did go slow on the hot sauce adding a 1/2 tsp. at a time checking the heat as I went along. Everything just blended perfectly.
So happy you enjoyed and thanks so much for taking time to leave a comment!
Would using FF cottage cheese be ok? Watching my WW points!
Yes, that should be just fine. Enjoy!
Will this keep overnight? Will the avacados make the dip darken after a while?
Mine kept overnight just fine. To avoid darkening from the avocado, squeeze a little lemon or lime juice over the avocado before mixing it in with the rest of the ingredients. Enjoy- this is one of my favorites!
Thanks so much! I’m fixing this for company lunch tomorrow and looking so forward to it!
I hope you enjoyed this as much as my family does!
This sounds amazing, Kim!! I LOVE cottage cheese, and am so sad without it right now since I’m doing dairy-free. Hopefully someday I can get it back into my life!
I hope you do too! The cottage cheese/avocado combo is a good one, for sure!