A healthier, mayonnaise-free version of a typically high-calorie and fat dip
Need an appetizer to take to a party?
Jalapeño Popper Dip should be your answer.
It’s cheesy, creamy, spicy, and tastes oh so good.
I based my recipe off of multiple jalapeño popper dips I found. I took out all of the mayo found in most recipes which helps this dip have a lot fewer calories and fat. The cottage cheese replaces the mayo and adds protein and only a small amount of fat.
This dip is by no means health food, but it’s a lot better alternative than most creamy dips.
I served it with homemade whole-wheat pita chips. It would also be great with celery or bell pepper strips.
Jalapeño Popper Dip
What You'll Need:
- 12 ounces reduced-fat cream cheese room temperature
- 3/4 cup cottage cheese
- 1 cup shredded reduced-fat cheddar cheese 50% reduced fat Cabot cheese are my favorite
- 3/4 cup shredded Parmesan cheese divided
- 1 can sliced pickled jalapeños 4 ounce, drained
- 1 fresh jalapeño pepper seeded and diced
- 1/4 cup Panko bread crumbs or regular whole wheat bread crumbs or skip for gluten-free what I used
How to Make It:
Combine cream cheese, cottage cheese, cheddar cheese, ½ cup Parmesan cheese, and jalapeños together in a bowl.
Put the mixture in a 1 to 1½ qt baking dish.
Combine the bread crumbs with the remaining ¼ cup Parmesan cheese. Sprinkle on top of the jalapeño mixture.
Bake at 375°F for 15 to 20 minutes. Allow to cool for 5 minutes before serving.
Serve with pita chips, celery, or bell pepper strips. Enjoy!!
I shared this recipe on Eat at Home Cooks Ingredient Spotlight: Cream Cheese