Mexican Cottage Cheese Dip


1 16 oz. container low-fat cottage cheese
1 large ripe avocado, pitted and peeled
1 14 oz can Pastene Black Beans, drained and rinsed
1 15 oz can sweet corn, drained
1 14.5 oz can Pastene Fire Roasted Tomatoes
1 jalapeƱo, seeded and minced
4 green onions, finely diced, green and light green parts
2 tsp Pastene Hot Crushed Peppers or sriracha sauce
1 tsp garlic salt
salt to taste


  • Combine cottage cheese and avocado in a food processor or blender until smooth.
  • Transfer cottage cheese/avocado whip to medium bowl and add all other ingredients. Stir to combine. Garnish with sliced green onions
  • Serve with chips and raw veggies of your choice. Dip can also be used as a salad topping.

Product Used

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