Jalapeno Cheddar Dip
This dip is the perfect appetizer or snack. It's creamy, rich, and a little spicy, marrying cheese and jalapeno for a truly delicious result. Serve with toasts, chips, or veggies.
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
Topping:
- 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.
Nutrition
Calories: 198kcalCarbohydrates: 15gProtein: 19gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 1206mgPotassium: 260mgFiber: 1gSugar: 8gVitamin A: 1221IUVitamin C: 1mgCalcium: 510mgIron: 1mg
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