I have a family favorite recipe that we make all the time that is a Mexican “lasagna” that uses tortillas instead of lasagna noodles, and Hood Cottage Cheese instead of ricotta cheese. I used that dish as my inspiration and made a cold Mexican layered dip, flavoring the Hood Country Style Cottage Cheese with Mexican spices and layering it with guacamole, pico de gallo, beans, lettuce and cheddar cheese. I love this recipe for easy summer entertaining because, to start, there’s no cooking involved! We live in an old New England house with no A/C so I’m always brainstorming recipes that help me avoid turning on the oven in my kitchen during the warm summer months.  It’s also a dish that presents really well – the layers and colors pop on your buffet table. I like to use a big glass trifle dish when I’m making this for a party (you could use a footed vase if you clean it out well!) so that you can see all of the individual layers. Another fun way to present this dish is by making mini-versions of the recipe in small glass champagne coupes for individual appetizer servings, or layering them in small mason jars to make it a portable snack. We love packing up snacks for an evening picnic-dinner at our nearby beach, and the mason-jar version travels well in the cooler with a bag of chips. Just make sure to use a wide-mouth jar for easy dipping! 

Mexican Cottage Cheese Layer Dip.
Prep time: 
Total time: 
  • 1 Cup of Hood Country Style Cottage Cheese
  • 1 Tbsp. of Taco Seasoning
  • 1 Cup of Guacamole
  • 1 Cup of Black Bean Dip (or Refried Beans)
  • 1 Cup of Pico de Gallo or Salsa
  • 1 Cup of Shredded Iceberg Lettuce
  • 1 Cup of Shredded Cheddar Cheese
  • Diced red onions, for garnish (optional)
  • Tortilla Chips, for serving
  1. In a small bowl, mix together the Hood Country Style Cottage Cheese and taco seasoning until well incorporated.
  2. Using a trifle bowl or glass dish with tall sides, layer the ingredients starting with the cottage cheese. Spread guacamole on top, then the black bean dip, and a layer of pico de gallo. Sprinkle shredded lettuce on top and then finish with a layer of shredded cheddar cheese. Garnish, if desired, with diced red onions.
  3. Serve cold with tortilla chips for dipping.
  4. Note: To make individual servings, repeat the same process, dividing the ingredients into smaller containers (like low, wide-mouth mason jars).

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