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Light Jalapeño Dip

Light Jalapeño Dip

Prep time 15 minutes
Cook time 20 minutes
Ready in 35 minutes
Makes 6 servings




  • 2 cups (16 ounces) low-fat cottage cheese, pureed in a food processor
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup pickled jalapeño peppers, chopped
  • 1/4 cup roasted red bell peppers, chopped
  • 1/4 cup scallions, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste

Breadcrumb Topping

  • 1/4 cup panko bread crumbs (for gluten-free version, process a few slices of gluten-free bread in food processor until crumbly)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 teaspoon olive oil


1. Preheat oven to 375°F degrees.
2. In a large bowl, stir together cottage cheese, cheddar cheese, Parmesan cheese, jalapeño peppers, roasted red bell peppers and scallions. Season with garlic powder, onion powder, salt and pepper. Transfer to a baking dish.
3. In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, salt, pepper and olive oil. Sprinkle on top of dip. Bake for 20 minutes until bubbly and hot.
4. Serve with assorted bell pepper strips or tortilla chips.
Recipe by Jeanette Chen of