High-Protein Jalapeño Cranberry Dip
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Vegetarian, Low-Fat
Ingredients
Scale
- 12 oz fresh or frozen cranberries (thawed)
- 2 medium jalapeños, seeded and finely minced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup (adjust to taste)
- 2 cups non-fat plain Greek yogurt or blended low-fat cottage cheese
- 1/2 teaspoon vanilla extract (optional, for the base)
Instructions
- Place the cranberries in a food processor and pulse until they are coarsely chopped. Be careful not to over-process them into a liquid; you want small, distinct pieces for texture.
- In a medium bowl, combine the chopped cranberries, minced jalapeños, green onions, cilantro, lime juice, salt, and your sweetener of choice. Stir well to ensure the cranberries are evenly coated.
- Cover the cranberry mixture and let it sit in the refrigerator for at least 30 minutes. This allows the sugar to macerate the berries and helps the heat from the jalapeños to distribute evenly.
- If using Greek yogurt, stir it until smooth. If using cottage cheese, blend it in a high-speed blender until it reaches a completely smooth, cream-cheese-like consistency. Spread this base evenly across the bottom of a serving dish.
- Take the chilled cranberry mixture and pour it over the top of the protein base. Use a spoon to spread it to the edges. Serve immediately or keep chilled until ready to eat.