DIRECTIONS: Add the cottage cheese and taco seasoning to a small food processor or mini blender. Blend until completely smooth. Heat a small skillet over medium heat and spray with oil. Add the tomatoes and garlic and sauté, stirring 1 to 2 minutes until fragrant. Add the cottage cheese mixture and stir until hot, 2 to 3 minutes. Remove from heat and stir in pepper jack cheese and pickled jalapeño, until melted. Transfer to a serving bowl and top with remaining tomatoes and cilantro. Serve with chips or crudités.  

NOTES: This is best eaten the day you make it. If you’re making this for one or two, just divide the recipe. If you do have extra, you can refrigerate the leftovers. Can top with ¼ pound cooked ground beef to add more protein. For a thicker dip, use whole-milk cottage cheese. 

NUTRITION INFO: 1/4 cup (generous), Calories: 94 kcal, Carbohydrates: 3 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 20 mg, Sodium: 353.5 mg, Fiber: 0.5 g, Sugar: 1 g

(Recipe and photo courtesy of Skinnytaste)