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Jalapeño and Corn Cottage Cheese Dip



– 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 :Jalapeno, Trending, Queso Fresco
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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.