Saturday, June 18, 2011

Light Pepperoncini Dip

Are you sick of light dip recipes from Diane Morgan's Skinny Dips? Good! Me neither! As I'm sure you all know by now, chips and dip are my weakness.  This cookbook has become my life saver.  If you don't like the taste or texture of cottage cheese this dip may not be for you.  I think it's awesome though...creamy and a bit spicy from the pepperoncini!


-1/2 cup light sour cream
-2 oz light cream cheese (1/4 of a bar)
-1 container (16 oz) reduced-fat cottage cheese
-1/2 cup drained, stemmed and finely chopped pepperoncini
-2 Tbsp minced flat leaf/Italian parsley
-grated zest of 1/2 lemon
-1/2 tsp garlic powder
-1/2 tsp sea salt

Using a food processor, blend together the sour cream and cream cheese.

Drain, remove stems and chop the pepperoncini. 

Add the cottage cheese, pepperoncini, parsley, lemon zest, garlic powder and salt to the food processor.

Pulse the processor a few times.  The dip shouldn't be too smooth.  My favorite way to enjoy this dip is with baked potato chips! 


  1. Have to say my girlfriend and I love this dip. We are going to make it tomorrow for the Jayhawk game. Rock Chalk.

  2. Yay!! So glad you like it, Adam. Go Hawks!

  3. This is so good! A wonderful idea to treat your tastebuds.

  4. I just made this and it's so good! I'm eating it with potato chips and pita chips...not sure which I like more! Thanks for the recipe!

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