US EditionThanksgiving for all: High-protein, gluten-free cranberry jalapeño dip
Danielle Lima’s cranberry jalapeño dip offers a gluten-free, high-protein option with lower calories to enhance Thanksgiving appetizers, serving about 10 guests.
- Alaska-Based cookbook author Danielle Lima offers a higher-protein, lower-calorie Cranberry Jalapeño Dip with a spicy kick, serving 10 and ideal for Thanksgiving appetizer spreads.
- The recipe appears in the cookbook High-Protein Macros Made Easy, published by Page Street Publishing Co., which collects 75 standout recipes and sells for $24.
- Start by blending low-fat cottage cheese until smooth, then combine it with nonfat plain Greek yogurt and 1/3 less fat cream cheese; pulse fresh cranberries with two small jalapeños, red onion, and cilantro until finely chopped.
- Allow the dip to chill for at least two hours, then adjust seasoning with salt and fresh cracked pepper before serving with crackers, veggies, pita chips, flatbread or fresh bread.
- Positioned as part of a high-protein cookbook, the dip supports dietary goals, framing recipes to Help you Build Muscle, Burn Fat and Stay Satiated, with honey and lime zest and juice for adjustable sweetness.
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The Morning Sun
Thanksgiving for all: High-protein, gluten-free cranberry jalapeño dip
Alaska-based cookbook author Danielle Lima shares this recipe for a higher-protein, lower-calorie cranberry dip — with a bit of a kick. Use this to zest up your Thanksgiving appetizer spread and satisfy both your high-protein and gluten-free visitors. To keep the appetizer gluten-free, serve with sliced vegetables or gluten-free crackers. Cranberry Jalapeño Dip Serves 10 INGREDIENTS 1 1/2 cup low-fat cottage cheese 1/2 cup nonfat plain Greek yog…
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