Real California Recipes Cookbook
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Jalapeño and Corn Cottage Cheese Dip
Recipes
Ingredients:
– 1 tablespoon Real California unsalted butter
– 1 (8-ounce) container Real California cottage cheese
– 3 cups frozen corn kernels, thawed and patted dry
– 1 cup Real California crumbled Queso Fresco
– 1/4 cup pickled jalapeños, drained
– 1 teaspoon kosher salt
– 1 teaspoon garlic powder
– Chopped fresh cilantro, for garnish
– Assorted vegetables, such as carrot sticks, celery sticks and broccoli florets, for serving
– 1 baguette, sliced and toasted, for serving
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Directions:
Prep time: 10 minutes
Cook time: 35 minutes
Preheat oven to 375°F and butter a 8x8-inch baking dish or 8-inch oval baking dish. Add cottage cheese to a blender and blend, scraping down the sides as needed until smooth, about 30 seconds.
In a large bowl, mix cottage cheese, corn, Queso Fresco, jalapeños, salt and garlic powder until combined. Spread cheese mixture in an even layer into prepared baking dish.
Bake until the top is light golden-brown, about 30 to 35 minutes. Top with cilantro. Serve with vegetables and baguette slices.
Serves: 6
Tip: Substitute fresh corn kernels for frozen corn.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.