Protein-Packed Spinach & Artichoke Dip

*Serves 4

Per Serving: Calories 115, Carbs 10g, Protein 9g, Total Fat 1g, Fiber 6.5g

Ingredients: 

• 8 oz 0% (fat-free) greek yogurt

• 8 oz 1% no-salt added, non-fat cottage cheese

• 1 10 oz package of frozen spinach, thaw and press all water out of it

• 1 14 oz can quartered artichoke hearts (in water, not marinated)

• 1 5 oz can water chestnuts, diced

• 1 packet ranch dips seasoning

• 2 cloves fresh garlic

Instructions: 

• Preheat oven to 350 degrees. In a food processor (or blender) process cottage cheese until completely smooth.

• Add in greek yogurt and ranch seasoning.

• Peel and smash garlic cloves with the flat edge of a knife and add to food processor.

• Strain all water out of spinach and add to processor and process until smooth.

• Strain as much water out of artichoke hearts as possible... this is important so you don't get a watery dip. Add artichoke hearts to processor and pulse until combined...don't over process!

• Transfer dip into a bowl.

• Dice up water chestnuts make sure excess water is strained out before adding to dip. stir until mixed in and transfer to a oven safe dish.

• Sprinkle the top with shredded parmesan cheese and place in the oven for 20-25 min or until cheese begins to brown and bubble on top. Serve with veggies!

Slow-Cooker Buffalo Chicken Dip

*Serves 16 

Per Serving( 1/4 cup each) : Calories 86, Protein 9g, Total Fat 5g, Carbs 2g, Fiber 2g

Ingredients: 

• 1 cup low-sodium chicken broth

• 1 large onion, chopped

• 1 large jalapeño pepper, finely chopped

• 1 pound boneless, skinless chicken breasts, trimmed

• 8 ounces reduced-fat cream cheese

• ¼ cup crumbled blue cheese, plus more for garnish

• 3 tablespoons hot sauce, preferably Frank's RedHot

• Sliced scallions for garnish

Instructions: 

• Combine broth, onion and jalapeño in a 4- to 5-quart slow cooker. Place chicken on top. Cover and cook on High for 2½ hours.

• Transfer the chicken to a plate and shred with 2 forks. Cover to keep warm.

• Drain the liquid from the slow cooker. Whisk cream cheese, ¼ cup blue cheese and hot sauce into the slow cooker. Cover and cook until hot, about 20 minutes.

• Stir the chicken into the cream cheese mixture.

• Top with scallions and more blue cheese, if desired.

Cinnamon Cream Cheese Dip

One serving is 2 tablespoons.  

Calories 30, Protein 2g, Total Fat 2g, Net Carbs 1g.

Ingredients: 

• 2 Scoops Quest Vanilla Milkshake Protein Powder

• 8 Ounces Reduced-Fat Cream Cheese

• 1 Cup Unsweetened Vanilla Almond Milk

• 2 Tablespoons Zero-Calorie Sweetener

• 1 Tablespoon Ground Cinnamon

Instructions: 

• In a medium bowl, add Quest Protein Powder, cream cheese, almond milk, sweetener, and cinnamon.

• Mix ingredients until smooth.

Protein Gravy

Recipe makes 4 servings. 1 serving is 1/3 cup. 

Calories 45, Calories from Protein 24 (53%), Protein 6g, Total Fat 1g, Carbohydrates 3g, Sugars 0g.

Ingredients:

• 1 Cup HEINZ® Homestyle Gravy - Roasted Turkey

• 1 Scoop or 1 Packet UNJURY® Unflavored

• 1/4 Cup Water

Instructions: 

• Put the gravy in a microwave-safe container.

• Microwave until the temperature of the gravy is below 140 degrees.

• While the gravy is warming, mix the UNJURY® with the water until dissolved.

• Once the gravy has cooled to below 140 degrees, stir in the UNJURY® and water mixture.

• Enjoy!

Vegetable Dip

Recipe makes 5 servings; 1 serving is approximately 2 Tablespoons.

Calories 35, Protein 5g, Total Fat 0g, Carbohydrates 4g, Sugars 0g.

Ingredients:

• 1 Packet or 1 Scoop UNJURY Chicken Soup

• 1/2 Cup Sour cream, fat free

Instructions:

• Measure ½ cup fat free sour cream.

• Stir in 1 scoop or packet Chicken Soup Flavor UNJURY until well combined

• Use as dip for fresh vegetables (cucumbers, carrots, etc), crackers or pretzels, or on top of a baked potato.