A warm and bubbly cheesy dip, this party-pleasing recipe features bacon and turnip greens.
- 1 cup onions, diced
- 3 garlic cloves, finely minced
- 1½ cups 4% cottage cheese
- ½ cup (4 ounces) reduced-fat cream cheese, softened
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons white wine vinegar
- 1 bag (12 ounces) frozen turnip greens, thawed
- 1 can (8 ounces) sliced water chestnuts, coarsely chopped
- ½ cup part-skim mozzarella cheese, finely shredded
- 4 slices cooked bacon, crumbled and divided
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- 1 teaspoon lemon zest, finely grated
- Preheat oven to 350 degrees. Spray a 1½-quart baking dish or 9-inch deep-dish pie plate with vegetable cooking spray and set aside.
- Puree cottage cheese in food processor until smooth. Add cream cheese, Parmesan cheese, mayonnaise and vinegar and puree.
- Transfer cheese mixture to large bowl, add softened onions and garlic, thawed turnip greens, water chestnuts, half of the crumbled bacon, paprika, salt, red pepper and lemon zest. Stir until thoroughly combined.
- Place in baking dish and cook, covered with foil, for 30 minutes. Remove foil and cook an additional 20-30 minutes, or until heated through in the center. Remove and sprinkle with remaining crumbled bacon.
- Serve warm with whole-wheat crackers, flatbread, pita chips or bread cubes.
Tips & Notes
- Choose 4% cottage cheese rather than 2% low-fat or nonfat for a thicker dip. Either way, cottage cheese
is rich in high-quality protein. One-half cup cottage cheese contains between 12 grams and 15 grams of protein.
- Save time and use precooked, ready-to-eat bacon.
- No white wine vinegar? No problem! Just substitute regular white distilled vinegar.
- Kale, collards or chopped spinach can be used in place of the turnip greens.