Is there anything better than a super cheesy dip? I mean, super cheesy anything is great in my book, but I LOVE a good dip. This Jalapeno Cheddar Dip hits the dang spot too. It’s cheesy, creamy, and a hint spicy. Perfect with crackers, chips, veggies, you name it. It’s WW friendly too, so go ahead and have seconds.
Making Jalapeno Cheddar Dip
This dip is super simple – just mix, bake, and enjoy. There are two main components to it – the dip itself and the crunchy topping. If you’re looking to save points, you can skip the topping or reduce the amount of it!
For the dip:
- Pickled jalapenos, diced finely. They give a great tangy flavor and a bit of heat. You can add more/less depending on your tolerance for spice.
- Nonfat Greek yogurt. I use Fage 0%.
- Low fat cream cheese, which will add texture and flavor.
- Laughing Cow creamy garlic cheese wedges, which add flavor and texture as well. If you don’t have these, substitute an additional 2 tbsp of low fat cream cheese.
- Garlic powder, salt, pepper to season.
- Parmesan and cheddar cheese, because this dip needs alllll the cheeses.
You’ll mix up that concoction and put it into a lined small pan or mini skillet. Set aside while you make your topping.
For the topping, you’ll need:
- Panko bread crumbs, which give an awesome crunch.
- Smart Balance, which is a WW friendly butter replacement (vegetable oil spread), melted.
- Dried parsley, salt, pepper to season.
- Parmesan cheese, because the more cheese the merrier.
Spread topping over your cheese mixture to create an even layer. Spray the top with a bit of cooking spray, pop it all in the oven, and bake at 350 for ~12 minutes. Then, broil on 400 F for 3-5 minutes to crisp up and brown the topping.
Remove from oven and serve warm. Store leftovers in the fridge and reheat in the oven or microwave. Enjoy!
Jalapeno Cheddar Dip
Equipment
- Mixing Bowl
- Mini Skillet
Ingredients
- 3 tbsp pickled jalapeño finely diced (2 if spice averse)
- 1/2 cup greek yogurt nonfat
- 3 tbsp cream cheese low fat
- 2 laughing cow garlic cheese wedges
- 1/2 tsp garlic powder
- 3 tbsp Parmesan cheese shredded
- 1 cup fat free cheddar cheese shredded
- salt and pepper to taste
- 3 tbsp Panko bread crumbs
- 1 tsp smart balance melted
- 1/4 tsp dried parsley
- 1 tsp Parmesan cheese grated or shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Chop jalapeno. Combine yogurt, cheese wedges, cream cheese, parmesan, cheddar, garlic powder, salt, pepper. Stir well until uniform. Fold in jalapeno. Put picture into a sprayed mini skillet or small pan (roughly 6 inch).
- Spread topping over your cheese mixture to create an even layer. Spray the top with a bit of cooking spray, pop it all in the oven, and bake at 350 for ~12 minutes. Then, broil on 400 F for 3-5 minutes to crisp up and brown the topping.
- Serve warm with veggies, crisps, or chips. Store leftovers in the fridge for up to 4 days. Reheat in the microwave or oven.
