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,

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