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

"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"

"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, jalapeños, red onion and cilantro until it's all finely chopped. If you want a chunky dip, leave them roughly chopped."

The Cranberry Jalapeño Dip uses low-fat cottage cheese, nonfat Greek yogurt and reduced-fat cream cheese to create a higher-protein, lower-calorie base. Fresh cranberries, seeded jalapeños, red onion and cilantro provide bright, spicy texture. Honey or agave plus lime zest and juice balance tartness and heat. The blended dairy base is combined with the finely chopped mix-ins, chilled at least two hours to develop flavor, then seasoned with salt and fresh cracked pepper. Serve with sliced vegetables, gluten-free crackers, pita chips, flatbread or fresh bread to maintain a gluten-free option.

Read at The Mercury News