Get the best of everything this holiday season with this low-fat, high-protein Cranberry Jalapeño Dip. This creamy dip is a blend of spicy, sweet, and tart and super easy to make. Made with only fresh ingredients, this lightened up holiday dip is one you can feel great about serving.
Prep Time10 minutesmins
Cook Time2 hourshrs
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 10servings
Calories: 65kcal
Author: Danielle Lima
Ingredients
1.5cupslow-fat cottage cheese330g
1/2cupnon-fat Greek yogurt112g
4oz.1/3 less fat cream cheesesoftened
1cupfresh cranberriesfinely chopped
2smalljalapeños seeded and finely chopped
1/4cupred onionfinely chopped
2Tbsp.fresh cilantrochopped
juice and zest of one lime
2Tbsp.honey or agaveadjust based on desired sweetness
salt and pepper to taste
Instructions
In a blender or food processor, blend the cottage cheese until smooth.
In a mixing bowl, combine the smoothed cottage cheese, Greek yogurt, and cream cheese. Mix until well combined. Set aside.
In a food processor, pulse the cranberries, jalapenos, red onion and cilantro until finely chopped. If you want a chunky dip leave them roughly chopped. The finer you chop the smoother the dip will be.
Add the honey, lime zest and lime juice to the yogurt mixture and mix to combine. Add the chopped cranberries, jalapenos, red onion and cilantro and mix well, ensuring that the mix-ins evenly combine throughout the dip. If you prefer a sweeter taste, adjust by adding more honey or agave nectar.
Cover the dip and refrigerate for at least 2 hours. This chilling period allows the flavors to intensify and meld together.
When done chilling remove from refrigerate and transfer to a serving dish. and serve with crackers, veggies, pita chips or fresh bread
Notes
Nutrition facts are an estimate and will vary with substitutions.
The serving size is 85 grams, which is approximately 1/4 cup (heaping!).
Chill for at least 2 hours in order for the flavors to really develop.