Description
A healthier version of the classic jalapeno popper dip with lots of protein and less fat.
Ingredients
Units
Scale
- 2 cups lowfat cottage cheese (I used Good Culture)
- 8 ounces light cream cheese
- 1/2 cup liquid egg whites
- 2 cups diced, cooked chicken breast
- 3/4 cup diced jalapenos, seeds removed
- 8 ounces shredded pepper jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese
- 12 slices jalapeno, seeds removed
- 3 slices cooked bacon, chopped
Instructions
- Preheat the oven to 375 degrees.
- Place the cottage cheese, cream cheese, and egg whites in a blender and blend until smooth. Transfer to a medium-sized bowl.
- Place the diced jalapenos in a small microwave safe bowl, and microwave, uncovered, for 3 minutes, or until soft. Drain any water from the bowl and squeeze any remaining liquid from the jalapenos. (Don’t skip this step or your dip will have extra liquid in it.)
- Add the jalapenos, chicken, pepper jack cheese, garlic powder, onion powder, salt, and pepper to the bowl of cottage cheese mixture and stir well.
- Transfer the mixture to a greased deep pie plate or 9 inch round baking dish.
- Top with shredded cheddar, jalapeno slices, and bacon.
- Bake for 45 minutes, or until the cheese is melted and the casserole is bubbling and puffed up all the way to the center.
- Serve with pita chips, tortilla chips, pork rinds, or celery sticks.
Notes
If your dip is still runny after 45 minutes, bake for an additional 10 minutes or until any extra liquid has evaporated.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Category: high protein recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 216
- Fat: 13g
- Carbohydrates: 3g
- Protein: 20g