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!
- 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
- In a small bowl, mix together the Hood Country Style Cottage Cheese and taco seasoning until well incorporated.
- 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.
- Serve cold with tortilla chips for dipping.
- Note: To make individual servings, repeat the same process, dividing the ingredients into smaller containers (like low, wide-mouth mason jars).
This post was created in partnership with Hood Cottage Cheese. All opinions, images, and content are my own. Thank you for supporting brands that support this site!
