Bacon Jalapeno Artichoke Dip
A protein-rich appetizer dip with artichokes, jalapeños, bacon, and a blend of cheeses and yogurt.
Ingredientes
Pasos
- 1
In a blender, blend 50 g of artichokes and 2–3 oz of jalapeños until combined but chunky. Set aside in a separate container.
- 2
Blend 300 g fat-free cottage cheese, 170 g nonfat Greek yogurt, 100 g fat-free mozzarella, and 60 g reduced-fat cream cheese. Add a splash or two of almond milk to thin and smooth.
- 3
Add seasonings and blend one more time.
- 4
Pour contents into a baking dish.
- 5
Add 3 slices reduced-fat provolone on top, 2 broken-up slices precooked center-cut bacon, and a few slices of jalapeño.
- 6
Add parsley and chili flakes to the top (optional).
- 7
Place on top rack of oven at 400°F for 10 minutes, with 2 minutes of broiling at the end.
12 min - 8
Serve with fresh vegetables for dipping or toasted low-calorie bread squares.