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
- 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