Ingredients
The following ingredients have 6 Servings
- 2 cups 16 ounces low-fat cottage cheese, pureed in a food processor
- 2 cups shredded light (reduced fat sharp cheddar cheese)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup pickled jalapeño peppers (chopped)
- 1/4 cup roasted red bell peppers (chopped)
- 1/4 cup scallions (chopped)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper (to taste)
- 1/4 cup panko crumbs (for gluten-free version, process a few slices of gluten-free bread in food processor until crumbly)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 1 teaspoon olive oil
Instruction
- Preheat oven to 375 degrees.
- In a large bowl, stir together cottage cheese, cheddar cheese, Parmesan cheese, jalapeño peppers, roasted red bell peppers and scallions. Season with garlic powder, onion powder, salt and pepper. Transfer to a baking dish.
- In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, salt, pepper and olive oil. Sprinkle on top of dip. Bake for 20 minutes until bubbly and hot.
- Serve with assorted bell pepper strips or tortilla chips.
