Skip to content

Type what you have

Cook with

cottage cheese ×
Dill and Cheese Dip
Appetizer

Dill and Cheese Dip

3.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
  2. 2 Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

By David

Cheese Filled Triangles
Appetizer

Cheese Filled Triangles

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  4. 4 Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

By Kathleen

Cheese Blintzes II
Appetizer

Cheese Blintzes II

3.9

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
  2. 2 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  3. 3 Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
  4. 4 Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
  5. 5 Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

By Trish

Spinach Dip in Pumpernickel
Appetizer

Spinach Dip in Pumpernickel

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
  3. 3 Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
  4. 4 In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
  5. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie

Cinco de Mayo Fresh Cheese Dip
Appetizer American

Cinco de Mayo Fresh Cheese Dip

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and black pepper in a large bowl; mix well.
  2. 2 Cover the bowl with plastic wrap; refrigerate to allow flavors to develop, about 2 hours.

By Sarah Gilmore de Ruiter

Cheese Fritters
Appetizer Other

Cheese Fritters

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
  2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Daddy's Guacamole Dip
Appetizer American

Daddy's Guacamole Dip

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Scoop avocado flesh out of the skins and place into a medium mixing bowl; discard skins. Add lemon juice to the bowl and mash well. Add cottage cheese, tomatoes, onion, jalapeño, garlic powder, salt, and pepper; stir until combined. Chill for at least 1 hour before serving.

By Brenda Espinoza

Cheesy Artichoke Dip by Jean Carper
Appetizer American

Cheesy Artichoke Dip by Jean Carper

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees.
  2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
  3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
  6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Vegetarian Sweet and Sour Meatballs
Appetizer American

Vegetarian Sweet and Sour Meatballs

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine eggs, Cheddar cheese, and cottage cheese in a bowl until well blended. Add pecans, ½ cup onion, salt, basil, and sage; stir in bread crumbs. Roll mixture into 2-inch balls; place in a 9x13-inch baking dish.
  3. 3 Whisk ketchup, apricot jam, vegetable oil, vinegar, ¼ cup onion, oregano, and hot pepper sauce together in a bowl; pour over meatballs.
  4. 4 Bake, uncovered, in the preheated oven until meatballs are firm and sauce is thick and bubbly, 35 to 40 minutes.

By KIMCA

Green Chile Egg Casserole
Breakfast Mexican

Green Chile Egg Casserole

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
  3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Mexican Lasagna Rollups
Dinner Mexican

Mexican Lasagna Rollups

4.4

Prep
32 min
Cook
58 min
Total
90 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
  3. 3 Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
  4. 4 Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
  5. 5 Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

By Cassy Gartman

Green Chile Frittata
Breakfast Mexican

Green Chile Frittata

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Mix eggs, flour, baking powder, and salt together in a large bowl. Stir in cottage cheese, Cheddar cheese, chile peppers, and melted butter. Pour into the prepared baking dish.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes.
  4. 4 Remove from the oven and allow to cool slightly before cutting and serving.

By Melanie

Easy Egg and Avocado Breakfast Burrito
Breakfast Mexican

Easy Egg and Avocado Breakfast Burrito

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
  2. 2 Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

By CARATAMB

Meatless Mexican Lasagna
Dinner Mexican

Meatless Mexican Lasagna

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
  2. 2 Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
  3. 3 Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
  4. 4 Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

By carpenters710

Cottage Cheese Chicken Enchiladas
Dinner Mexican

Cottage Cheese Chicken Enchiladas

4.6

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  2. 2 To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

By annabell

Creamy Cheddar Beef Enchiladas
Dinner Mexican

Creamy Cheddar Beef Enchiladas

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes with cooking spray.
  2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
  4. 4 Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
  5. 5 Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
  6. 6 Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
  7. 7 Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.

By awhita11

Black Bean Lasagna II
Dinner Mexican

Black Bean Lasagna II

4.4

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
  3. 3 In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  4. 4 Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
  5. 5 Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

By Chris J

Zesty Taco Casserole
Dinner Mexican

Zesty Taco Casserole

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
  3. 3 Bake in preheated oven for 20 minutes.

By Gail and David

Sweet Cottage Cheese and Bananas
Dessert

Sweet Cottage Cheese and Bananas

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir cottage cheese, banana slices, and honey together in a small serving bowl. Serve immediately.

By HUGGEY5

Skinny Pancakes
Breakfast

Skinny Pancakes

3.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Lisa S

Gluten Free Protein Pancakes
Breakfast

Gluten Free Protein Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
  2. 2 Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By stephers_1