| This recipe is liked by 0 person(s). |
Lightened jalapeño popper dip
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.