New Year’s “Queso” Dip

By Debra

Based on a white queso recipe and created on New Year’s Day when supplies were limited

Ingredients

• 1 c. lite sour cream
• 1 c. lite cottage cheese
• 8 oz. 1/3 less fat cream cheese
• 1/4 c. chopped roasted green chilis
• 1 t. berbere spice
• 1/3 c. Mexican cheese blend. shredded
• 1 (15 oz.) can back-eyed peas, drained and rinsed
• salt to taste
• jalapenos to garnish
• tortilla or pitachips

Instructions

1. Place sour cream, cottage cheese, cream cheese, roasted green chilies, berbere spice, and shredded cheese in a food processer. Process until smooth.
2. Place in a separate bowl, combine cheese mixture with the drained black-eyed peas. Carefully fold in. Taste and adjust seasonings if needed.
3. Cover and place in refrigerator overnight or at least four hours.
4. Serve cold or at room temperature with tortilla or pita chips. Garnish, if desired, with pickled jalapenos.

Yield: 10

Yes, this yields 10-12 so we were enjoying it for a few days.   The original recipe that I based this “queso” off of called for 16 oz. of sour cream and more jalapenos and parmesan cheese.   I substituted the cottage cheese to round out what little sour cream I had left.  I added green chilies and berbere spice.

I hate to place all our hopes and dreams on 2022 (because that is exactly what I did in 2021) but here’s to a healthy, safe and “normal” New Year.