High-Protein Hot Taco Dip (Gluten-Free)
Published May 21, 2025
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If you’re looking for an easy, crowd-pleasing appetizer that checks all the dietary boxes, this High-Protein Hot Taco Dip is the recipe you didn’t know you needed. Not only is it gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, but it also brings bold flavor and satisfying richness to the table. Whether you’re hosting game day, throwing a summer cookout, or just craving a comforting snack, this dip is ready in minutes and guaranteed to disappear fast.
Rather than relying on heavy cream cheese or sour cream, this version uses protein-packed cottage cheese for a silky, satisfying base. Combined with bold taco seasoning, ground beef, and gooey melted cheese, it’s everything you want in a hot dip—with none of the fuss.
Table of Contents
Why You’ll Love This Recipe
- High in protein thanks to cottage cheese and beef
- Naturally gluten-free and allergy-friendly
- Ready in under 20 minutes
- Customizable for different heat levels and toppings
- Perfect for parties, holidays, or casual snacking
What You Need
This dip uses a combination of simple, flavorful ingredients you likely already have on hand. Cottage cheese creates a rich, creamy base, while Hatch diced green chiles and jalapeños provide just the right amount of heat. Ground beef adds heartiness, and a sprinkle of shredded Mexican cheese brings everything together under a golden, melty top.
- 2 cups cottage cheese
- 1 (4-ounce) can Hatch Diced Green Chiles, hot or mild
- 1 small shallot, diced
- 2 ½ tablespoons taco seasoning, divided
- ½ tablespoon onion powder
- 1 tablespoon olive or avocado oil
- 1 pound ground beef
- 1 jalapeño, sliced
- ½ cup shredded Mexican blend cheese
How to Make It
To start, blend the cottage cheese with seasoning and aromatics until smooth. Then, while your oven preheats, cook up the ground beef with taco seasoning in a skillet. After that, all you need to do is layer the beef, cheese, and cottage cheese mixture in an oven-safe dish and bake until bubbly and golden. Finally, top it with jalapeño slices for a pop of color and spice.
Tips and Variations
Want to make it spicier? Use hot Hatch green chiles and leave the seeds in your jalapeños. Prefer a vegetarian version? Swap in seasoned lentils or plant-based crumbles instead of beef. You can also make it dairy-free by using plant-based cottage cheese and vegan shredded cheese—just be sure to adjust bake time as needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the layers and refrigerate, then bake just before serving.
Is there a dairy-free option?
Absolutely. Use dairy-free cottage cheese and shredded cheese substitutes.
What do I serve this with?
Tortilla chips, gluten-free crackers, sliced veggies, or even as a filling for tacos or lettuce wraps!
High Protein Hot Taco Dip
Ingredients
- 2 cups cottage cheese
- 1 (4-ounce) can Hatch Diced Green Chiles, hot or mild
- 1 small shallot, diced
- 2 ½ tablespoons taco seasoning, divided
- ½ tablespoon onion powder
- 1 tablespoon olive or avocado oil
- 1 pound ground beef
- 1 jalapeño, sliced
- ½ cup shredded Mexican blend cheese, divided
Instructions
- Place cottage cheese, shallot, 1 ½ tablespoons taco seasoning, and onion powder in food processor. Process until silky and smooth.
- Bring a pan to medium heat and add olive or avocado oil. Add ground beef and the remaining taco seasoning. Mince and cook well.
- Layer the cottage cheese mixture into an oven-safe ramekin with the cooked beef and shredded cheese.
- Bake at 400℉ for 8-10 minutes.
- Top with jalapeño slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
