"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, jalapenos, 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, jalapenos, 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."
Blend low-fat cottage cheese until smooth in a blender or food processor, then combine it with nonfat plain Greek yogurt and reduced-fat cream cheese until well combined. Pulse fresh cranberries, seeded jalapeños, red onion, and cilantro until finely chopped, or leave coarser for a chunkier texture. Add honey, lime zest, and lime juice to the yogurt mixture, then fold in the chopped mix-ins and season with salt and cracked pepper. Refrigerate the dip at least two hours to let flavors develop. Serve chilled with sliced vegetables, gluten-free crackers, pita chips, flatbread, or bread for a higher-protein, lower-calorie Thanksgiving appetizer.
Read at www.mercurynews.com
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