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Chilled Chile con Queso with Avocado

10 min

Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.

10 min

Ingredients

number of servings
1
  • 3 jalapeños, halved and seeded Added to
  • 14 red onion Added to
  • 1 clove garlic Added to
  • 14 cup Cilantro leaves Added to
  • 2 tbl white vinegar Added to
  • 12 tsp Kosher salt Added to
  • 14 tsp ground cumin Added to
  • 1 cottage cheese Added to
  • 1 avocado, halved, pitted, peeled, and diced Added to
  • tortilla chips, for serving Added to
  • crudit's, for serving Added to
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Directions

1. Step

Put the jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin in a food processor and pulse until finely minced.

2. Step

Combine the jalapeño mixture with the cottage cheese and avocado. Taste and adjust the seasonings, if you like.

3. Step

Serve immediately with tortilla chips and crudités.

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