High Protein Hot Taco Dip (Low Carb)
This High Protein Hot Taco Dip is such a fun and tasty way to up your snack game. It’s creamy, cheesy, and packed with delicious flavors. The cottage cheese is blended with shallots and taco seasoning mix, then topped with lean ground beef, shredded cheese, and jalapeños before getting baked to perfection.
Cheesy Beef Taco Dip
Cottage cheese is having its moment, and with a recipe like this, rightfully so! It’s an easy taco dip that is addictively delicious. And as a bonus, it’s packed with protein to keep you satiated all day long.
If you’re worried about the cottage cheese taste or texture, don’t be. Once it’s blended with some flavorful taco seasoning and other ingredients, you won’t even notice it.
It’s creamy and adds a nice tangy flavor to this hot dip. Feel free to fill it or top it with your favorite taco toppings. Whether it’s with sliced avocado, a drizzle of hot sauce, or some chopped tomatoes and fresh cilantro — feel free to make this dip your own!
Why You’ll Love It
- An indulgent low-carb recipe that’ll leave you totally satiated.
- The perfect addition to your next party or game day spread.
- A versatile recipe that leaves lots of room for creativity.
- An easy recipe that’ll be ready in a matter of minutes!
Made with Simple Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Cottage cheese: Use your favorite brand of cottage cheese. This will be the base of our creamy dip.
- Shallot: Just a small shallot is all you need to really elevate the flavor of this yummy dip.
- Taco seasoning: Any taco seasoning mix will work. You could even make your own blend at home if you’re feeling fancy!
- Ground beef: Ground beef is cooked with taco seasoning and added to the dip for extra protein and flavor.
- Shredded cheese: Use your favorite blend of shredded cheese or stick with classic cheddar cheese for a deliciously melty top.
Substitutions & Additions
Cottage cheese: If you’re really not a fan of cottage cheese, feel free to substitute it with sour cream or Greek yogurt. Greek yogurt will still give you a creamy texture and an extra boost of protein.
Ground beef: Not feeling the ground beef? Switch it up with ground chicken or turkey for a leaner option. Or, if you want to keep it vegetarian, leave out the meat altogether and add in some black beans or crumble and season some tofu
Delicious add-ins: Amp up the flavor by adding in some guacamole, sour cream, pico de gallo, canned green chilies, black olives, green onions, or hot salsa. These additions will add an extra layer of flavor and texture to the dip.
How to Make Hot Taco Dip
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PROCESS COTTAGE CHEESE
To start, place the cottage cheese, shallot, 1 1/2 tablespoons taco seasoning, onion powder, and some fresh cracked pepper in a food processor.
Process really well, until it is silky smooth. Set aside.
STEP 2 – COOK GROUND BEEF
Next, bring a pan to medium heat and drizzle on the olive or avocado oil. Then add the ground beef, remaining taco seasoning, and a small pinch of salt.
Mince it well, cook it all the way through, about 8-10 minutes.
Pro tip: The key is to mince the beef really well for the best texture and easy dipping!
STEP 3 – ASSEMBLE
Grab an oven-safe dish. Or to make these personal-sized, use ramekins. Add 3-4 tablespoons of the cottage cheese mixture to the base, top with 1 tablespoon of shredded cheese, add 2-3 tablespoons of the minced ground beef, then top with some sliced jalapeños and a little more cheese.
STEP 4 – BAKE
Now it’s time to make it hot! Pop your dish into the oven or air fryer at 400°F for about 8-10 minutes.
STEP 5 – ADD TOPPINGS & SERVE
Once done cooking, remove your baked taco dip and top it with anything else you want (guac, sour cream, pico — you name it!). I used Hilo Life’s low-carb chips, and it was perfection.
Serve and enjoy!
FAQ
There are typically 16 ounces (2 cups) of cottage cheese in one tub. However, if you buy a larger or smaller size, just measure out 2 cups for this recipe.
Not a fan of cottage cheese? Don’t worry! Once blended with the other ingredients, you won’t be able to taste it. It just adds a nice creamy texture and a slight tangy flavor. You’ll love it, trust me!
Absolutely! This dip can be assembled a day in advance and refrigerated until you’re ready to bake it. However, I recommend adding the cooked beef and cheese right before baking. You also may need to add a few extra minutes to the bake time if the dip is cold when it goes into the oven.
Storage
Store any leftover shredded cheese and ground beef separately from the cheesy taco dip. The dip itself can be stored in an airtight container in the fridge for up to 4 days.
More Recipes You’ll Love
- Mast o Khiar (Persian Yogurt Dip)
- Mutabal Recipe (Middle Eastern Eggplant Dip)
- Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”)
- Keto Tortilla Recipe
- Taco Tuna Lettuce Wraps
High Protein Hot Taco Dip (Low Carb)
This easy, high-protein hot taco dip is made with blended cottage cheese and savory ground beef. Serve it with your favorite low-carb crackers or dippers for a healthy, delicious snack!
Ingredients
- 16 ounces cottage cheese
- 1 small shallot, diced
- 2-1/2 tablespoons taco seasoning, divided
- 1/2 tablespoon onion powder
- fresh cracked pepper, to taste
- 1 tablespoon olive or avocado oil
- 1 pound ground beef, cooked and minced well
- a small pinch salt
- 1/2 cup cheddar cheese, divided
- 1 jalapeno, sliced
Instructions
- Place the cottage cheese, shallot, 1-1/2 tablespoons taco seasoning, onion powder, and some fresh cracked pepper in a food processor. Process really well, until it is silky smooth. Set aside.
- Bring a pan to medium heat and add the olive or avocado oil. Add the ground beef, remaining taco seasoning, and a small pinch of salt. Mince it well, and cook it all the way through, about 8-10 minutes. The key is you want this to be minced well.
- Grab an oven-safe dish. Or to make these personal-sized, you can portion out the mixtures between smaller ramekins. Add about 1/3 of the cottage cheese mixture to the bottom of an 8x8 baking dish. Then add a small handful of shredded cheese, then 1/3 of the ground beef mixture. Continue alternating. Top the final layer with the sliced jalapeños.
- Pop this into the oven or air fryer at 400°F for about 8-10 minutes.
- Remove, then top with anything else you want (guac, sour cream, pico, you name it!). I enjoy this with Hilo Life’s low-carb chips, but you can use your own favorite dippers. Serve and enjoy!
Notes
Store any leftover shredded cheese and ground beef separately from the cheesy taco dip. The dip itself can be stored in an airtight container in the fridge for up to 4 days.
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