This Lite Cheesy Jalapeno Popper Dip is a keeper! Creamy and delicious, the fact that it uses reduced fat ingredients goes unnoticed. I’ve made it twice now – once for our Blog-o-versary Party attended by mostly adults and the other day for lunch with our neighbors and 3 of their children. Each time, it was a hit!
What’s the secret? Well, since using “lighter” or non-fat ingredients, the secret is the peppers – 3 different peppers. Diced green chilies, fresh jalapeño peppers and jarred jalapeño peppers. Surprisingly, it isn’t too hot! It has just enough heat to keep it spicy, but not enough to chase people (and kids) away!
The cheese and panko topping provides a bit of crunch to the creamy interior. Served hot with crackers or chips, it’s satisfyingly delicious and unless you tell your guests, no one will know that it’s made with reduced fat products! So, why the sudden change from full fat products in recipes to reduced fat products? Well, I’m on a diet and I don’t want to deprive myself!
Here’s what you do:
Put softened non-fat cream cheese in a mixing bowl. See the cows on the package? Have you read my post “Did You Seen a Cow Today?” Now’s your chance…
Add reduced fat shredded cheddar cheese and mozzarella cheese.
Add 2 cans of diced green chilies, light mayonnaise and non-fat Greek yogurt.
Get out 2 cloves of garlic.
Peel and finely dice the garlic.
Slice the fresh jalapeño pepper in half. Remove stem and all seeds and finely dice.
Drain about 2 tablespoons of jarred jalapeno.
Finely dice the jarred jalapeño peppers.
Add the diced jarred jalapeño peppers, the diced fresh jalapeño pepper and the diced garlic to the bowl of cheesy goodness!
Blend on medium with a mixer until well combined.
Spoon into a baking dish.
In a separate mixing bowl, combine the panko bread crumbs with mozzarella, parmesan and cheddar cheese. Spread this topping mixture over top of cream cheese mixture.
Drizzle olive oil over top of cheese and place in preheated 375 degree oven. Bake for 20 minutes until brown and bubbly. I use olive oil instead of butter because olive oil is better for you than butter!
Remove from oven and serve hot with crackers and/or tortilla chips. Here’s a Pinterest picture:
Here’s the recipe:
- 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
- ½ cup non-fat Greek yogurt
- ½ 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 ½ cup for topping)
- ¾ cup mozzarella cheese, shredded and divided (1/2 cup for the cheese mixture and ¼ cup for the topping)
- ⅛ cup parmesan cheese, shredded (for topping)
- ½ cup panko bread crumbs (or other bread crumbs)
- 2 tablespoons olive oil
- Preheat oven to 375 degrees.
- Chop jalapeno and garlic per above.
- Place cream cheese in mixing bowl.
- Add Greek yogurt, mayonnaise, ½ cup shredded cheddar cheese, ½ 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 ¼ cup shredded mozzarella cheese, ⅛ cup shredded parmesan cheese, ½ 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.
This recipe is featured on All Free Casserole Recipes! Check it out: Lite Cheesy Jalapeno Popper Dip.
Check out other great recipes from our Blog-o-versary Party! Links are below.
(other recipes from our Blog-o-versary Party)
- Charlie’s Lite Layered Mexican Casserole
- Easy Homemade Salsa
- Mexican Caesar Salad
- Mexican Caesar Salad Dressing
- Mexican Corn Salad