Jalapeno Popper Dip

From:  Recipe by Jeanette's Healthy Living at:

http://jeanetteshealthyliving.com/light-jalapeno-popper-dip/

Ingredients

• 2 cups (16 ounces) low-fat cottage cheese, pureed in a food processor(I used 16oz of cream cheese)
• 2 cups shredded light (reduced fat) sharp cheddar cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup pickled jalapeño peppers, chopped
• ¼ cup roasted red bell peppers, chopped
• ¼ cup scallions, chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper, to taste 

Breadcrumb Topping(Next time I'll double this)

• ¼ cup panko crumbs (for gluten-free version, process a few slices of gluten-free bread in food 
• processor until crumbly)
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon paprika
• ⅛ teaspoon pepper
• 1 teaspoon olive oil 

DIRECTIONS

1. Preheat oven to 375 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.(I used a 7in round dish. The depth of the dip was 2-3 inches.  I think a shallower dish would be better for serving.)

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.