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DIP - Jalapeño Popper Dip :]>
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| Lightened Jalapeño Popper Dip 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 Jalapenos 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.
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