Ingredients:

  • 1 Tbsp Olive Oil
  • 1/2 small Yellow Onion, finely diced
  • 1 clove Garlic, minced
  • 4 oz Canned Green Chiles, drained
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin powder
  • Pinch of Cayenne Pepper (optional)
  • 1/4 cup Low-Sodium Chicken or Vegetable Broth
  • 1 cup Low-Fat Cottage Cheese (blended smooth) OR Plain 0% or 2% Greek Yogurt
  • 4 oz Reduced-Fat Sharp Cheddar Cheese, finely shredded
  • 2 oz Monterey Jack or Pepper Jack Cheese, finely shredded
  • 1 tsp Fresh Lime Juice
  • Chopped Fresh Cilantro (for garnish)
  • Diced Jalapeño (for garnish)

Instructions:

  1. If using cottage cheese, transfer it to a blender or food processor with the broth and blend until perfectly smooth. Set aside. (If using Greek yogurt, skip blending).
  2. Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened and translucent (about 4-5 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the smoked paprika, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices smell fragrant.
  4. Stir in the drained green chiles and the broth. Bring the mixture to a gentle simmer.
  5. Reduce heat to low. Whisk in the blended cottage cheese/broth mixture or the Greek yogurt until fully incorporated and smooth. Do not allow it to boil rapidly once the dairy base is added.
  6. Gradually add the shredded cheddar and Monterey Jack, a small handful at a time, stirring continuously until each addition is fully melted and smooth before adding the next. Maintain low heat.
  7. Once all cheese is melted and the dip is velvety, remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary.
  8. Transfer to a serving bowl, garnish immediately with cilantro and jalapeño, and serve warm with dippers.