Lightened Jalapeño Popper Dip


1 8-oz. pack neufchâtel cheese (basically the same as low-fat cream cheese)
1/2c fat free greek yogurt
2 Tbsp mayonnaise (the real kind – this will give you the perfect texture to make it feel non-lightened)
1/2 c shredded mexican blend cheese (low fat if you prefer)
1/2 c parmesan
1/2 can diced green chilis (2 oz)
2 fresh jalapeños, seeded and minced
salt & pepper to taste
1/2 c panko bread crumbs
1 Tbsp butter, melted


Preheat oven to 375 F. In a medium bowl, blend together neufchâtel cheese, yogurt, and mayo until smooth. Stir in 1/2 c mexican cheeses, 1/4 c of the parmesan, diced chilis, minced jalapeños, salt, and pepper. Remove dip to an oven-safe container (I just used a pie pan). Mix panko bread crumbs with melted butter and remaining parmesan, sprinkle mixture over top. Bake for 20 min, then switch to the broiler for 3 additional minutes to make the top extra golden brown
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