This taco dip with cottage cheese is a high protein taco dip it’s quick, easy, and delicious. The protein is an added bonus, which has so many benefits, it turns an ordinary dip into a more filling recipe, will balance snacking, will fill you up without having to feel like you have to eat the whole platter… which may be hard to do since it tastes fantastic! Just look at those toppings.

I just love chips and dip, and this flavor combo is so delicious!

The dip is a mix of cottage cheese, herbs, lime, and spices.

It’s simple and delicious!

Using a round plate, platter, or tray, spread on the dip to create a thin layer of dip and lots of toppings adding to the flavor.

The toppings are:

• olives
• peppers
• green onions
• tomatoes
• cilantro
• jalapenos

other topping options:

cheese- my preference would be cotija, but if you’re more of a shredded cheddar person, add it on.

If you don’t want to use cottage cheese, you can use plain yogurt or sour cream. This cold taco dip is super delicious! This taco dip is keto friend, helps keep you on track when keeping track of sugar, want a snack that is full of flavor and if you want you can add avocados to increase the healthy fat content. This dip is gluten free (as long as your taco seasoning is gluten-free, which is one more reason I make my own taco dip, because I know what’s in it.

I am a snaker and love chips and dip… this has become my go to dip!

And no one knows it’s cottage cheese! It’s blended smooth and with all the flavors added in, it tastes like a delicious dip.

After blending the dip be sure to give it time in the fridge to set up and become cold again, mixing it warms it up. I get impatient but it’s best cold. This dip can be made ahead of time, the day before then spread out just before serving or hours before add the topping and keep it in the fridge until serving.

Options to add into the dip:

avocado, minced tomatillo, diced green chilis, onions, garlic, and jalapenos are other great options to blend into the dip.

I use an immersion blender to mix everything together, use a blender or food processor to blend everything smoothly.

And don’t you just love when you can get in some added protein without even thinking about it. Cottage cheese is full of protein and the brand Good Culture is my favorite, no odd ingredients it’s thick, rich tasting, and creamy.

I always have a jar of this Taco Seasoning to make recipes like

Marinated Taco Chicken

Taco Salad

Bean and Cheese Burritos

Print

Cottage Cheese Taco Dip

high protein dip made with cottage cheese and taco seasoning with lime juice and cilantro for a fresh flavor.

Course Appetizer

Cuisine American, Mexican

Keyword appetizer, cottage cheese, dip, Taco

Prep Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 16 oz cottage cheese I prefer Good Culture Brand
• 2 tablespoon taco seasoning start with 1 tablespoon and taste before adding more.
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 4 oz black olives, sliced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 10 grape tomatoes, sliced
• 3 green onions, sliced
• 1 jalapeno, sliced
• 8 sprigs fresh cilantro, chopped for garnish

Instructions

• Place all ingredients in a tall container, use an immersion blender, and mix until smooth. Alternatively, it can be blended in a blender or food processor.
• Spread on a round plate or platter (or put in a jar and refrigerate until cold, then spread if making it ahead of time)
• Add toppings: olives, peppers, green onions, tomatoes, jalapenos, cilantro
• serve with tortilla chips, or sliced carrots ans zucchini

The post How to Make High Protein Cottage Cheese Taco Dip first appeared on Created by Diane.

When I’m looking to make a really quick meal that tastes great and uses minimal ingredients, I make this deliciously cheesy low-carb version of eggplant parmesan. 

This no-fuss recipe will have you eating in minutes.

Continue reading: Spiral Eggplant Parmesan

The post Spiral Eggplant Parmesan first appeared on Created by Diane.

It can be challenging to stick to low-carb eating if you’re surrounded by lots of tempting options.

So… have a plan. Having a plan is the best line of defense.

Continue reading: Low Carb Holiday Recipes

The post Low Carb Holiday Recipes first appeared on Created by Diane.

The cauliflower craze has hit everyone, and for good reason!

This humble vegetable is not only flavorful with the simplest of added herbs, but it’s super versatile, making it the perfect addition to almost any meal. 

And the health benefits are many. I did a little digging to see what all the fuss was about when I started seeing cauliflower rise in popularity – over the years I’ve used a myriad of ways but I wanted to know more about its health benefits. And what I found out blew me away! Not only is it high in fiber, but it plays host to lots of vitamins such as vitamin C, K, and B-6 plus potassium and calcium. It’s one powerful little cruciferous vegetable! Additionally, it’s been shown to boost cardiovascular health and strengthen bones. And it is used in the prevention of cancer. 

This Mediterranean plant which arrived in Europe in the 15th century comes in a rainbow of colors, which makes it a lot of fun to experiment with. Orange, white, green, and even purple, cauliflower can brighten any dish. 

It’s been said that we need to eat cruciferous vegetables every day for good health, those include not only cauliflower but…cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant, and similar green leaf vegetables. So fill your plates with veggies!

There are SO many ways to use this food. And this blog is going to show you the many ways you can enjoy cauliflower. You’ll never be bored or run out of ideas. Plus it’s a great way to get kids to eat it as well! 

Some of my favorites:

• Ham Fried Rice – I recently added a cauliflower version! 
• Cauliflower Steaks – Simple and flavorful, this makes a great side and replacement for roasted potatoes.
• Low Carb Stuffed Peppers – Stuffed peppers are one of my guilty pleasures, but with cauliflower as part of the stuffing, I don’t feel guilty anymore!
• Low Carb Zuppa Toscano – Classic Italian soup with a low-carb twist
• Cauliflower Hummus – The perfect afternoon snack

And of course an all-time favorite…

Cauliflower Pizza Crust – Not only is there a cauliflower version but I’ve included a surprise protein version for pizza crust as well. So add on any toppings you prefer and make pizza night a regular meal on your weekly menu.

Continue reading: Cauliflower Recipes

The post Cauliflower Recipes first appeared on Created by Diane.

There are many reasons low-carb eating is popular and manageable for losing weight, keeping weight off, controlling blood sugar, and eating healthy…without just eating salad! I love a good salad, but can’t survive on salad alone!

Join my email list and never miss a bite!

• Beef Non Kabob
• Green Chicken Chili
• Chicken Lettuce Wraps and Bowls
• Sour Cream Chicken
• Chicken Pineapple Kabobs
• Greek Chicken
• Szechuan Chicken and Vegetables

Reducing carb-heavy items like pasta, rice, and bread is really not as hard as it may sound, even for a carb lover like me.

Avoiding items that are sugary and processed are also items to avoid when eating low carb.

If I’m really craving something sweet, I typically eat some strawberries or blueberries and some dark chocolate.

Initially, you may miss the high-carb items you’re used to eating, but really, your body is missing the sugar.

Once you start eating enough “real food,” you’ll be full and satisfied by eating fiber to feel full, healthy fat to burn for energy instead of the fast-burning sugar that leaves you craving more sugar very quickly.

Stocking your fridge with lots of lean protein and vegetables is the best way to begin.

I have gotten lots of questions over the past few months about what exactly I am eating. Do I eat this… or that?
How am I making it work?
Is it hard?
What do I eat when I’m out?
So… let me answer those three questions to get us started:

• Do I eat this… or that?
  Q. Do I eat fruit
  A. minimal, it’s nature candy, it has a lot of sugar, so if I’m at my goal weight I’ll eat a bit more than when I’m trying to lose weight.Q. What do I eat for breakfast?
  A. I eat an avocado or some cauliflower rice with an egg and maybe a piece of bacon. When I do eat “Carbs”? I’m much more thoughtful about it (than just eating bread as an example). I’ll eat 1/3 cup oatmeal, knowing it’s a carb, but that it’s healthier than a lot of other breakfast items like bagels, cereal, and such. So, on that item, I eat a small amount, typically add a tablespoon of peanut butter, and grab a strawberry or two and enjoy. I don’t eat it every day, most often once a week. 
  I will eat a potato, but often make a dish and end up eating maybe half a potato as I cut them up and have them distributed around the entire dish, not just a whole potato on my plate. I did read lots about potatoes, and cold potato salad is one of the items that I do eat because of the resistant starch. Resistant starches are starch molecules that resist digestion, functioning kind of like fiber, and I found it works for me.
  There is some interesting newer information on resistant starch, and most often you have to find what works for YOU. Keep track, that is the way you’ll know what is working and what is not.
• How do I make it work… is it hard? 
  I keep track, it’s the easiest way I’ve found to control what goes into my mouth (without keeping track, I tend to get off track really fast). Consistency is key, if you do it all the time, it becomes “normal” and is easier than if you have to “start” from the beginning all the time. The longer I keep track, the better it seems to work.

• What do I eat when I eat out?

  I find items that work for me, I ask for a burger without the bun, and I order seafood (I love it and find it’s usually a great option).  I try to stay away from fried foods and have found them less appealing, as I could eat a ton of French fries and never get full.

• Specifically: If I’m at a taco shop, I opt for tacos and usually eat only 1/2 of the tortilla. If it’s a “restaurant,” I typically order shrimp or salmon with vegetables. If I’m at an Italian restaurant, I’ll order chicken with a vegetable. In my low carb ebook, I have a list of about a dozen items to order when eating out.
• Now, if there is really nothing else to eat but fast food, I’ll just eat it… and move on, the next meal I’ll try to eat more vegetables to balance it out. 

You’ll find my 7-page guide on low-carb eating here. Inside this 7-page low-carb eating guide, you’ll find helpful food ideas, smart swaps, and realistic ways to enjoy flavorful meals without feeling restricted. If you’ve ever felt overwhelmed by low-carb diets, this guide keeps it simple, approachable, and full of real food you’ll actually want to eat.

If you’re ready for even more low-carb information and recipes, my  30-page low-carb ebook is packed full… with a shopping list to help you navigate the store and items to buy as well as recipes, and other printables to help you. I know it’s helped many so far. I get emails saying how great they are and helped many lose weight.

You’ll also get to see my before/after photos, too. Both the guide and the ebook are full of valuable information that is great for anyone starting or continuing on a low-carb eating journey.

My advice is, do not eat the same things all the time, that is boring and will have you eventually be frustrated, even if you’re losing weight. After some time passes, the foods you eat “too” much of you won’t want at all. Moderation is key. Stay on track with eating well, mix it up.

Try new foods, just leave out the high-calorie carbs. Eating carbs isn’t necessarily “bad” pasta, rice, and bread just tend to be high in calorie and if you are watching what you eat and counting calories, those calories will add up fast, they don’t leave you satisfied long term and keep you searching for more food quicker than if you are eating foods that are more satisfying like high fiber foods that help you feel full longer.

What I do eat that… helps keep me on track while losing weight and maintaining the weight I like to be at. Avocado, Zucchini, Cabbage,  Cauliflower, Cheese, Bacon, lean ground meats, beef, chicken, pork, mushrooms, eggs, lots of colorful vegetables.

The food looks appetizing, we eat with our eyes first! Join my email list and never miss a bite! Get my newest (and most delicious) recipes delivered straight to your inbox.

• Thai Peanut Sweet Potato Noodle Salad
• Teriyaki Pork Chops in the Pressure Cooker
• Zucchini Noodles with Sauce and Cheese
• Banh Mi Meatballs

• Squash Noodle with Eggs and Bacon
• Loaded Cauliflower

• Chicken Satay Meatballs with Thai Peanut Dipping Sauce
• Low Carb Pizza
• Chicken Kebat
• Garlic Mushrooms

• Roasted Cabbage with Lemon and Parmesan
• Cauliflower Mac and Cheese
• Cauliflower Ham Fried Rice
• Asian BBQ Chicken Marinade

If you’re looking for a particular recipe you’ve seen of mine, be sure to check out more of my LOW CARB RECIPES here. Here are some of my other low-carb recipes:

• Creamy Tomato Chicken
• Deconstructed Chicken Egg Roll
• Greek Spiral Cucumber Salad
• Low Carb Breakfast Portabella Mushroom with Spinach and Egg 
• Thai Curry Chicken
• Avocado Bean Dip
• Zucchini Noodle Lasagna
• Cauliflower Parmesan
• Quinoa Carrot Salad
• Greek Chicken
• Taco Marinated Chicken
• Zucchini Italiano
• Chili Recipe
• Chicken Mozzarella
• Cauliflower and Shrimp Curry

If you’re looking for more than just recipes, YOU WILL WANT my Low Carb EBOOK, it’s full of my journey to making low carb, to how I lost 35 pounds in just a few months eating low carb, what I snack on, what I really eat, and so much more! Get my Low Carb Ebook here!

And do me a favor… sign up to get my emails so I can share more yumminess with you!

The post Simple Low Carb Recipes You’ll Actually Want to Eat first appeared on Created by Diane.

It’s no secret Chinese take-out is really popular, but you can easily make some at home…

I often buy chicken without a clue as to what I’m going to make with it. But rest assured if you do too, this is a great recipe to whip up. And don’t forget about my Szechuan chicken recipe.

I often buy bean sprouts and use them in these great Beef Bowls and Chicken Pho recipes.

Every week I buy a bunch or two of cilantro so I’m sure I always have some in the fridge, I keep a little water in a glass jar and it stays nice all week,  I keep a plastic bag over it to loosely cover it.

The other items I typically have on hand are shredded carrots, for the endless meals I put them on, and some fresh limes, oh fresh-squeezed citrus is always a good idea!

Asian food holds a special place in my heart. I love going to Asian markets to pick up fun flavors and ingredients for recipes. The colors and varieties of foods that these food stores offer bring so much to the table…literally!

I love picking up rice paper wrappers for Asian Spring Rolls and these Egg Salad Spring Rolls. And I usually pick up some Curry while I’m there for my go-to curry recipes.

Continue reading: Chicken and Bean Sprouts

The post Chicken and Bean Sprouts first appeared on Created by Diane.

I’m all about quick easy recipes, and this is one that is great straight out of the bowl or on a croissant, crackers, mixed into pasta, served on top of a green salad, you can roll it in rice paper with some veggies like these egg salad spring rolls and enjoy them poolside in the summer,r at the beach, they’re great for snacking, lunch and so much more!

This savory salad is delicious made with imitation crab. Before we move on, let’s talk about what imitation crab is. Basically, it’s fish, sometimes called Krab, this product is made from surimi or minced fish. The fish used is usually pollock, commonly consumed as fish sticks, or fried fish. And though it is a bit saltier than real crab, it’s lower in cholesterol and carbs, for those keeping an eye on their waist and heart.

And if you’ve ever eaten a California roll, you’ve already had it. Don’t miss seeing my  Deconstructed Cali Roll Bowl, it’s super easy to make, and everyone raves over it even the kids!

Continue reading: Seafood Salad

The post Seafood Salad first appeared on Created by Diane.

Just one bite of these Stuffed mushrooms with cheese and bacon and you’ll want more!

Mushrooms are so versatile and can be added to so many dishes, sometimes we forget that they are delicious as a main course themselves! I just love when mushrooms are the star of the show, they blend beautifully with all the toasty and smoky flavors brought on by the jalapeno and bacon – and cheese is there to cool it all down and add a creamy, sweet element.

Packed with protein and fiber, these “fun-guys” contain B vitamins as well as a powerful antioxidant called selenium, which supports the immune system – so you can feel good about eating them.

And mushrooms are meaty in texture, they are good on their own, like these Garlic Mushrooms, or as an addition in my Pork Chops in Wine Sauce and these Marinated Mushrooms. There are so many ways to enjoy this ingredient!   

Continue reading: Cheesy Jalapeno Bacon Stuffed Mushrooms

The post Cheesy Jalapeno Bacon Stuffed Mushrooms first appeared on Created by Diane.

If you’re all about easy recipes, this stuffed cabbage recipe got its name because when it comes to multi-step dishes that take a ton of time I’d do anything to simplify it,  so this Lazy Stuffed Cabbage recipe was born, and it’s ready in 30 minutes. 

There are many reasons this will become a favorite!

No oven to heat up, this can be made on the stove, but if you prefer the oven, go right ahead and bake it in there, it won’t be ready in 30 minutes, it’ll take a bit longer.

The flavors will remind you of traditional home-style cooking, but this recipe is way simpler!

Also known as golumpki or Gołąbki (Polish stuffed cabbage) literally means ‘little pigeons’. Traditionally they are made by filling white cabbage leaves with stuffing made of rice and minced meat, served with either a tomato or mushroom gravy. They simmer or take a bath in a broth. And as they sit, their flavors get happy, which means leftovers taste better! It’s the gift that keeps on giving. 

Continue reading: Lazy Stuffed Cabbage

The post Lazy Stuffed Cabbage first appeared on Created by Diane.

This dish is so simple to make yet offers an elegant flare – so it’s perfect for entertaining, or it can just as easily be enjoyed alone with your family.

I’m a seafood lover and always looking for more ways to enjoy even the simplest of seafood recipes, this one falls in that category, just wait until you see how easy. And the flavor OMG…. so yummy, 

filled with cheese and great seasonings…

a true winner!

Continue reading: Crab Stuffed Mushrooms

The post Crab Stuffed Mushrooms first appeared on Created by Diane.