Jalapeno Popper Dip Recipe
Cheesy goodness with a kick from jalapeno is what you will be enjoying with this fantastic dip! Serve warm with chips or veggies for the most amazing dip!
Servings 12 servings
Jalapeno Popper Dip
- 8 ounces Neufchatel cheese Note 1
- 1 cup low-fat sour cream Note 2
- 4 ounces diced green chilies
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- salt, to taste
- 12 ounces Colby Jack cheese, shredded and divided
- 1 cup Farmer's Pantry Crackers, crushed Note 3
Grill the Jalapenos
Preheat grill pan.
Rub jalapenos with olive oil and season with garlic salt and pepper.
Reduce heat on the grill pan to medium. Place the jalapenos on the grill to sear on all sides, around 5 minutes.
Remove jalapenos from the grill. Let cool for a few minutes. Remove seeds and dice jalapeno. Set aside.
Jalapeno Popper Dip
Preheat oven to 350 degrees. Have an oven-safe small baking dish ready.
In a medium bowl, add Neufchatel cheese, sour cream, garlic powder, onion powder, black pepper, and salt. Use a hand mixer to combine the ingredients.
Add in the green chilies, diced jalapenos, and 6 ounces of the shredded Colby Jack cheese.
Place the jalapeno cheese mixture into a 9-inch round oven-safe baking dish.
Top mixture with remaining Colby Jack cheese and crushed Farmer's Pantry crackers.
Bake in the oven for about 10 minutes.
Serve with tortilla chips, crackers, or veggies.
Note 1: Regular cream cheese or low-fat cheese works well too!
Note 2: Again regular sour cream can be used. I prefer using low-fat ingredients when I can.
Note 3: I use Farmer's Pantry Honey Butter Cornbread Crisps for the topping.
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1serving | Calories: 170kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 327mg | Potassium: 124mg | Fiber: 0g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 4.4mg | Calcium: 182mg | Iron: 0.5mg