Three-Cheese Pepperoncini Dip

Three-Cheese Pepperoncini Dip

1/2 cup reduced-fat sour cream
2 oz. (bar style) low-fat cream cheese at room temperature
16 oz. container of low-fat cottage cheese
1/2 cup drained, stemmed, and finely chopped pepperoncini
2 T. minced fresh flat-leaf parsley
Grated zest of one lemon
1/2 t. garlic powder
1/2 t. kosher or sea salt

In a food processor, process the sour cream and cream cheese until smooth. Add the cottage cheese and rest of the ingredients and pulse a few times to combine. The dip should be a little chunky and not smooth. Adjust the seasoning to taste. Serve immediately or chill until ready to use.

My substitutions: 1 T. dried parsley instead of fresh, regular salt instead of kosher or sea salt, I didn't have a fresh lemon on hand so I used a dash of bottled lemon juice instead of the zest, and I used my immersion blender since I don't have a food processor. My dip turned out smooth instead of chunky but I liked it that way. I'm not sure why the recipe is called "three-cheese" unless sour cream is considered a form of cheese, but whatever the reason, we liked this dip.

Makes about 2 1/4 cups.

For 1 serving (2 T.):

43 calories
2.2 g. fat
4 g. protein
2 g. carbs
194 mg sodium

Here's a photo of the dip but I took it for my blog before I joined here so just pretend the chips are veggies. That's what I'll be using the dip for now! lol