Cottage Cheese Taco Dip

By Barefeet In The Kitchen

Ingredients

8 ounces cream cheese (room temperature)
16 ounces cottage cheese (about 2 cups)
3-5 tablespoons taco seasoning
2 cups Romaine lettuce (sliced into thin shreds and chopped small)
1 cup freshly shredded cheddar cheese
1 cup diced tomatoes ((2) medium tomatoes or a cup of grape tomatoes)
1 medium green bell pepper (diced into ½-inch pieces, about 1 cup)
2.5 ounces sliced black olives
2 green onions (sliced very thin, about ¼ cup)
2 tablespoons fresh cilantro (chopped small)
Cholula hot sauce (OPTIONAL)

Prep Time15mins
Servings8

Instructions

Place the cream cheese in a mixing bowl. Beat with an electric mixer until creamy and smooth. Add the taco seasoning and beat again until mixed throughout.

Place the cottage cheese in a food processor OR use an immersion blender directly in the container of cottage cheese. Blend on high speed for about 30-90 seconds until the mixture is smooth and creamy. Pause and scrape the sides of the container as needed.

Add the cottage cheese to the bowl with the cream cheese mixture and beat with the mixer until well combined. Spread the mixture across a serving platter or a 10-inch baking dish.

Top with shredded lettuce, tomatoes, bell pepper, olives, green onions, and cilantro. Drizzle with Cholula, if desired.