Prep 10 mins
Cook 0 mins
This is a recipe I developed to copy a tasty dip that came from our favorite local mexican restaurant when my husband and I were in college at Michigan State University. It's pretty close to the real thing! A very simple and easy dip to serve with tortilla chips and salsa.
- 1 (24 ounce) container cottage cheese
- 1⁄2 cup sour cream
- 1⁄2 cup monterey jack cheese, grated
- 2 green onions, sliced thinly
- 2 -3 cloves fresh garlic, minced
- 1⁄4 teaspoon cumin (optional)
- black pepper
- Mix all above ingredients together in a medium sized bowl.
- For best results, use regular cottage cheese and sour cream, rather than reduced fat.
- This will help form a thicker dip.
I used to work there and think I can help you out...Try using Muenster cheese in equal parts to the large curd cottage cheese and sour cream. (I usually just use the containers as the measuring device.) Then add in thinly sliced scallions, and half as much thinly diced jalapenos. For the seasoning, you are dead on with cumin, cut try adding a little garlic powder instead of fresh. Want the secret ingredient? Get a packet of French Onion Soup mix and strain the onions out...Mix well in a kichen aid, and good luck!
I was just wishing I could remember the dip I used to make when I worked there during college so I thought I'd search the web and here it is! I loved that place. My roommate and I both worked there and our apartment smelled like hot sauce just from our clothes!
Yummy for us 'dieters' out here! I added some chopped pickled jalapenos, garlic powder and a little bit of smoked paprika...The smoked paprika MADE this recipe!