From Jeanette Chen at Jeanette’s Healthy Living comes her lightened up version of this popular dip, just in time for summertime gatherings of family and friends. By substituting a few key ingredients with healthier options, she has successfully reduced the calories, while keeping all the zesty flavor. Serve with carrot and celery sticks as crunchy dippers, along with tortilla chips to complement this tasty treat.
Ingredients
Dip
2 cups low fat cottage cheese
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt and pepper
1/4 cup scallions chopped
2 cups cooked chicken breast
1/4 cup Frank’s hot sauce
2 cups shredded low fat sharp cheddar cheese
1/4 cup Parmesan cheese
Topping
1/4 cup panko crumbs use gluten-free if needed
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
1/8 teaspoon pepper
dash cayenne
dash sea salt
Directions
Place cottage cheese in the bowl of a food processor. Process until smooth. Add dill weed, garlic powder, onion powder, salt and pepper. Process until blended. Transfer to a bowl. Add scallions, chicken, hot sauce, cheddar cheese (save some for the top if you like) and Parmesan cheese. Mix well. Spread in a pie pan.
In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, pepper, cayenne, and salt. Sprinkle crumb mixture on top of dip and bake for 20 minutes or until mixture is heated through. (Instead of using the panko crumb topping, you can simply sprinkle a little extra cheese on top before baking.)
