Jalapeno Popper Dip

 

This recipe (and a plethora of versions of the same recipe) have been all over Pinterest lately.  I was going to save this for Super Bowl Sunday, but the office annual party seemed like the perfect time to try it out.  This is the "lighter" version, although I don't think you're going to be sticking to any diet on this or any other version of a recipe that is 90% cheese.      

INGREDIENTS

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

DIRECTIONS

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.

VERDICT

So.... this little diet killer is darned good.   It went quickly at the party and I'm pretty sure we're going to have to make up a second batch for the big game this weekend.