Jalapeno Popper Dip

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Yeah, yeah. I know this isn’t super-nutritious. But, it’s one of those dips I take to events that people just devour and ask for the recipe. There are various versions out there loaded with cheese, mayo and sour cream, but this recipe has been revised so it has a few less calories and saturated fat. But, it’s still really tasty.

We recommend serving this warm dip with veggies instead of the standard tortilla chips. But, tortilla chips are easy and traditional. Maybe you could have some bean chips to add a little more fiber.

This dip is so good some of my friends have been known to scoop it out by large spoonfuls to eat alone. And, should any leftovers exist, you can always cut a slit into a chicken breast, stuff with the dip, bake, and serve as a main course.

Nacho chips with cream cheese dip


Jalapeno Popper Dip

2 (8-oz blocks) Neufchatel cheese (the 1/3 less fat cream cheese)

1 cup nonfat Greek yogurt

2 teaspoons mustard (we use a Dijon-style mustard)

1/2 cup chopped jalapeno peppers (or 1 small 4-oz can if you’re in a hurry)

3/4 cup roasted, chopped green chiles, like Anaheim or Poblano (or a 7-oz can regular chopped green chiles if you’re in a hurry)

1 cup cheese (you could use colby, cheddar, jack or Mozzarella. Part-skim Mozzarella would provide the fewest calories.

1 cup parmesan cheese


Combine all ingredients in a medium-sized bowl. Heat in one of the following ways. Serve warm.

  • Place in a small crockpot/slow cooker and heat until everything’s melted together.
  • Place in a baking pan and heat in the oven at 400 degrees for 20 to 30 minutes. A pie plate, quiche dish, or 8″ square baking dish work well. Stir thoroughly before serving.
  • Place in microwave-safe bowl and heat until everything is melted together, stirring every couple minutes. (Should take 3 to 5 minutes.)


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