Jalapeño Popper Dip

Posted on November 2, 2011

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Need an appetizer to take to a party? Jalapeño Popper Dip should be your answer.  It’s cheesy, creamy, spicy, and tastes oh so good.  I based my recipe off of multiple jalapeño popper dips I found.  I took out all of the mayo found in most recipes which helps this dip have a lot fewer calories and fat.  The cottage cheese replaces the mayo and adds protein and only a small amount of fat.

This dip is by no means health food, but it’s a lot better alternative than most creamy dips.

I served it with homemade whole-wheat pita chips.  It would also be great with celery or bell pepper strips.

Jalapeño Popper Dip

Adapted from this recipe from Closet Cooking

Serves 12

  • 8 ounces reduced-fat cream cheese, room temperature
  • 4 ounces fat-free cream cheese, room temperature
  • ¾ cup low-fat cottage cheese
  • 1 cup shredded reduced-fat cheddar cheese (50% or 75% reduced fat Cabot cheese is the best)
  • ¾ cup shredded Parmesan cheese, divided
  • ½ tsp salt-free creole or all-purpose seasoning (such as The Delicious Dietitian Creole Spice Blend)
  • 1 (4 ounce) can sliced pickled jalapeños, drained
  • 1 fresh jalapeño pepper, seeded and diced
  • ¼ cup Panko bread crumbs or regular whole wheat bread crumbs (what I used)

Combine cream cheese, cottage cheese, cheddar cheese, ½ cup Parmesan cheese, seasoning, and jalapeños together in a bowl.  Put the mixture in a 1 to 1½ qt baking dish.  Combine the bread crumbs with the remaining ¼ cup Parmesan cheese.  Sprinkle on top of the jalapeño mixture.  Bake at 375°F for 15 to 20 minutes. Allow to cool for 5 minutes before serving.  Serve with pita chips, celery, or bell pepper strips. Enjoy!!

I shared this recipe on Eat at Home Cooks Ingredient Spotlight: Cream Cheese 

Meme

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