Lite Cheesy Jalapeno Popper Dip – You Won’t Miss the Calories!
Cheesy and delicious, no one will know that you made this with “lite” ingredients (unless you tell them!).
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 10 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 fresh jalapeno pepper, seeded and finely diced
- 2 tablespoons of jarred jalapeno peppers, drained and finely diced
- 2 cloves of garlic, peeled and finely diced
- 2 8-ounce packages of non-fat cream cheese, softened to room temperature
- 1/2 cup non-fat Greek yogurt
- 1/2 cup light mayonnaise
- 2 4-ounce cans of diced green chilies
- 1 cup of reduced fat cheddar cheese, shredded and divided (1/2 cup for cheese mixture and reserve 1/2 cup for topping)
- 3/4 cup mozzarella cheese, shredded and divided (1/2 cup for the cheese mixture and 1/4 cup for the topping)
- 1/8 cup parmesan cheese, shredded (for topping)
- 1/2 cup panko bread crumbs (or other bread crumbs)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees.
- Chop jalapeno and garlic per above.
- Place cream cheese in mixing bowl.
- Add Greek yogurt, mayonnaise, 1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, diced garlic, diced jalapenos (fresh and jarred), canned diced green chilies.
- Blend with electric mixer until well combined.
- Spoon cheese mixture into baking dish.
- In separate bowl, combine panko bread crumbs with 1/4 cup shredded mozzarella cheese, 1/8 cup shredded parmesan cheese, 1/2 cup shredded cheddar cheese.
- Spread evenly over top of cheese/jalapeno mixture.
- Drizzle olive oil over top.
- Bake 20 minutes in preheated oven until brown and bubbly.
- Serve hot with crackers and/or tortillas chips.
Find it online: https://tootsweet4two.com/lite-cheesy-jalapeno-popper-dip/
