Alaska-based cookbook author Danielle Lima shares this recipe for a higher-protein, lower-calorie cranberry dip — with a bit of a kick. Use this to zest up your Thanksgiving appetizer spread and satisfy both your high-protein and gluten-free visitors.
To keep the appetizer gluten-free, serve with sliced vegetables or gluten-free crackers.
Cranberry Jalapeño Dip
Serves 10
INGREDIENTS
1 1/2 cup low-fat cottage cheese
1/2 cup nonfat plain Greek yogurt
4 ounces 1/3 less fat cream cheese, softened
1 cup fresh cranberries, finely chopped
2 small jalapeños, seeded and finely chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons honey or agave, adjust based on desired sweetness
zest and juice of 1 small lime
salt, to taste
fresh cracked pepper, to taste
DIRECTIONS
In a blender or food processor, blend the cottage cheese until it’s smooth.
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In a mixing bowl, combine the smoothed cottage cheese, Greek yogurt and cream cheese. Mix until it’s well-combined, then set it aside.
In a food processor, pulse the cranberries, jalapeños, red onion and cilantro until it’s all finely chopped. If you want a chunky dip, leave them roughly chopped.
To the yogurt mixture, add the honey, lime zest and lime juice, and mix to combine. Add the chopped cranberries, jalapeños, red onion and cilantro and mix well, ensuring that the mix-ins evenly combine throughout the dip. If you prefer a sweeter taste, add more honey.
Cover the dip and refrigerate it for at least two hours to let the flavors develop and intensify.
When it’s done chilling, remove the dip from the refrigerator and taste it, adjusting with salt and pepper if needed, then transfer it to a serving dish. Serve the dip with crackers, veggies, pita chips, flatbread or fresh bread.
— Courtesy of Danielle Lima, “High-Protein Macros Made Easy: 75 Standout Recipes to Help you Build Muscle, Burn Fat and Stay Satiated,” (Page Street Publishing Co., $24).
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