Who doesn’t love a good jalapeno popper? I know I do. They might be my favorite in the greasy bar food category – along with deep fried cheese curds – deliciously bad for you. When I first saw the idea of jalapeno popper dip, I just knew I would love it, but I didn’t love the idea of a baking dish full of calories and fat. So my simple fix was to make a light jalapeno popper dip using light mayonnaise, neufchâtel cheese (1/3 less fat cream cheese), and reduced fat cheddar cheese. But guess what. You can’t even tell. This dip tastes just like jalapeno poppers. Don’t get me wrong though – this is still not that healthy – its just healthier than the full fat option.
It only takes about 5 minutes of prep time before it goes into the oven. And my favorite part – you can even make it the night before and bake it when you’re ready to serve. Serve with Ritz crackers or tortilla chips.
Light Jalapeno Popper Dip
- 1 cup light mayonnaise
- 2 8-ounce packages 1/3 reduced fat cream cheese, softened
- 1 4-ounce can diced jalapeños, drained
- 1/4 teaspoon pepper
- 1/4 teaspoon granulated garlic
- 3 green onions, thinly sliced (about 1/3 cup)
- 1 cup 2% milk shredded cheddar cheese
- Preheat oven to 350˚F.
- In a bowl, combine all ingredients (except cheddar cheese).
- Spread mixture in a small baking dish and top with cheddar cheese.
- Bake for 20 - 30 minutes.
- Serve with Ritz crackers or tortilla chips.