Thanksgiving for all: High-protein, gluten-free cranberry jalapeno dip

"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 jalapentilde;os, 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"

"In a blender or food processor, blend the cottage cheese until it's smooth. 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, jalapentilde;os, red onion and cilantro until it's all finely chopped. If you want a chunky dip, leave them roughly chopped."

A high-protein, lower-calorie cranberry jalapeño dip uses cottage cheese, nonfat Greek yogurt and reduced-fat cream cheese as the creamy base. Fresh cranberries, seeded jalapeños, red onion and cilantro provide bright, spicy, and herbaceous mix-ins. Honey or agave, plus lime zest and juice, balance tartness and heat while salt and cracked pepper finish seasoning. Blend cottage cheese until smooth, combine with the yogurts and cream cheese, then fold in the finely pulsed cranberries and vegetables for either a smooth or chunky texture. Chill at least two hours to let flavors develop. Serve with vegetables, gluten-free crackers, pita chips, flatbread or fresh bread.

Read at Boston Herald