Cilantro Lime Crema with Cottage Cheese Recipe
Ingredients
- 1 cup cottage cheese
- 1/2 cup greek yogurt
- 1/4 cup cilantro (chopped)
- 1/4 cup light olive oil
- 2 tablespoons lime juice (1 lime)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/8 teaspoon onion powder
Instructions
- Roughly chop 1/4 cup cilantro and peel 1 clove garlic. Juice 1 lime to get about 2 tablespoons of fresh lime juice.
- Add 1 cup cottage cheese, 1/2 cup Greek yogurt, 1/4 cup light olive oil, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 clove garlic, 1/8 teaspoon onion powder, and 1/2 teaspoon salt to a blender, food processor, or immersion blender cup.Blend until completely smooth and creamy, scraping down the sides as needed. This step is key for eliminating the cottage cheese curds and getting a true crema texture.
- Taste and adjust salt if needed, keeping in mind that cottage cheese brands vary in saltiness. If you want a thinner crema for drizzling, blend in a small splash of water or additional olive oil until it reaches your desired consistency.
- Use immediately or chill before serving. The flavor mellows and the texture settles after resting in the fridge.
Video
Notes
Blend longer than you think: Cottage cheese needs a full blend to lose its curds. I let it run until the crema looks glossy and completely smooth, not just “mixed.”
Start thick, then adjust: I keep this crema thicker for dipping and spooning, then thin it with a splash of water or olive oil when I want it drizzle-able for tacos or bowls.
Add salt last: Cottage cheese brands vary a lot in saltiness, so I always taste at the end and adjust instead of salting upfront.
Let it rest if you can: Even 20–30 minutes in the fridge helps the flavors mellow and the texture settle, especially if you’re sensitive to acidity.
Did you make this recipe?Please let me know in the comments below how it turned out :)