Description
Easier than stuffing peppers, this Jalapeno Popper Dip has all the creamy, cheesy, spicy flavor of jalapeno poppers in one simple baked dip.
Yield: 10servings | Serving Size: 1/4 cup
Ingredients
3slicescenter cut bacon, chopped
4large jalapenos, chopped, plus some slices for garnish (1 cup)
3scallions, green & white parts separate (¼ cup for the dip + more for garnish
8ounceslight cream cheese, room temperature
1cupwhole milk Greek yogurt
½cup + 2 TBSPshredded cheddar cheese, divided
1teaspoononion powder
1teaspoongarlic powder
½teaspoonkosher salt
Instructions
- Preheat oven to 375°F.
- Starting in a cold pan over medium heat, cook bacon until crisp. Remove bacon from the pan, reserve & drain out most of the fat.
- Add jalapeño & scallion whites to the same pan; cook until just soft, about 4-5 minutes. Remove from heat.
Add cream cheese, yogurt, ½ cup cheddar cheese, onion powder, garlic powder & ½ teaspoon salt to a medium bowl. Add jalapeño and scallion, stir to combine.
- Transfer the mixture to an 8 x 8-inch baking dish and top with remaining cheddar cheese.
- Bake until melted & bubbling, about 12-15 minutes (from room temperature, will take longer if refrigerated & saved for later). Top with bacon, scallion greens & raw sliced jalapeño.
Last Step:
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Notes
Yields: 2½ cups
Skip the bacon for an even lighter version & add ½ teaspoon smoked paprika to the top with the cheddar cheese.
If using turkey bacon, cook & crumble on top by hand.
For slightly less heat, slice jalapeño flesh away from the seeds & discard.
Nutrition
Serving: 1/4 cup, Calories: 106kcal, Carbohydrates: 3.5g, Protein: 7g, Fat: 7.5g, Saturated Fat: 4.5g, Cholesterol: 25.5mg, Sodium: 180mg, Fiber: 0.5g, Sugar: 2.5g
