Cranberry Swiss Dip

I can take almost none of the credit for this recipe. I was genuinely just surfing the internet for savory baking recipes and stumbled upon cranberry and bacon swiss cheese dip. The original calls for a respectable amount of cheese, but I opted to half it for a thinner, more dippable consistency. As you can see, the decision still left me with plenty of that sweet, sweet pull. With a few substitutions, some made by necessity and some in the name of macros, I created this toasted gooey experience. The only regret I have is not having any french bread or crostinis to slather this on. I made do with a tortilla chip. Still good.

Makes about 415g. Approximate macros per 100g : 13g protein, 17g carbs, 9g fat, 198 calories

Ingredients:

• 150g fat free greek yogurt

• 76g light cream cheese

• 3 tsp stone ground mustard

• 42g shredded fat free mozzarella

• 39g shredded swiss

• 55g dried cranberries

• 30g chopped onion

• 25g sunflower seeds

• 1-2 tsp black pepper

• 1-2 tsp garlic powder

Assembly:

1. Preheat oven to 325°F

2. Beat yogurt, cream cheese, and seasoning until smooth.

3. Add mustard and cheeses.

4. Mix in cranberries, onion, and sunflower seeds.

5. Smooth out into a baking dish.

6. Bake for 25-30 minutes, or until edges are golden brown.

7. Serve warm or allow to set before storing in an airtight container and refrigerating.