Servings: 10-12 (3 cups total) 1x
Ingredients
- 2 cups whole milk cottage cheese (1 16-ounce container)
- 4 oz cream cheese, softened at room temperature
- 1 cup shredded gruyere or Swiss cheese, divided
- 1 cup whole cranberries (fresh or thawed from frozen)
- 2 jalapeños, seeds and membranes removed, sliced (for more heat leave some seeds and membranes intact)
- 2 tablespoons pure honey
- ¼ teaspoon fine salt
- 2 slices bacon, cooked until crisp, then chopped or broken into crumbles
- 2 green onions, ends trimmed and thinly sliced
- For serving: crackers, pita wedges, crudités
Instructions
- Preheat the oven to 400℉.
- To the bowl of a food processor, add the cottage cheese, cream cheese, and ½ cup of the shredded cheese. Process until very smooth, scraping down the sides of the bowl as needed.
- Spread the smooth mixture in an even layer across the bottom of an oven-safe dish, such a 9 inch pie pan or similar size dish.
- Rinse and wipe out the food processor. Then, to the bowl of the food processor, add the cranberries, jalapeños, honey, and salt. Pulse a few times until desired consistency is achieved, leaving some texture.
- Spread the cranberry mixture over the cottage cheese mixture.
- Sprinkle the remaining ½ cup shredded cheese and crumbled bacon pieces over top.
- Bake until the cheese on top starts getting a little browned and melty, 10-12 minutes.
- Top with green onions and serve while warm with crackers or other dippers.
Nutrition Information
- Serving Size: 1/4 cup dip
- Calories: 117
- Fat: 7 g
- (Sat Fat: 4 g)
- Sodium: 289 mg
- Carbohydrate: 7 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 8 g
- Cholesterol: 27 mg