Ingredients:

  • 16 oz full-fat cottage cheese (pasteurized)
  • 4 oz pasteurized cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 10 oz canned diced tomatoes and green chiles (Rotel), drained well
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tbsp pickled jalapeño juice

Instructions:

  1. Place 16 oz of pasteurized cottage cheese into your blender. Process on high for 60 seconds until the curds vanish completely.
  2. Pour the smooth cottage cheese into a saucepan over low heat. Add 4 oz of softened cream cheese in small cubes.
  3. Whisk the mixture constantly until the cream cheese is fully incorporated.
  4. Gradually fold in the 2 cups of freshly grated cheddar cheese. Stir in a figure eight motion until the cheese is shiny and melted.
  5. Add the 10 oz of well drained diced tomatoes and green chiles. Season with 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp smoked paprika.
  6. Stir in 1 tbsp of pickled jalapeño juice until the color is uniform.
  7. Increase the heat slightly to reach a gentle simmer (around 165°F). Maintain this simmer for 2 minutes to ensure thermal safety.
  8. Remove from heat and fold in 0.25 cup of finely chopped fresh cilantro.