Jalapeno Popper Dip
Updated: Sep 22, 2021
Mike was committed to making this dip for a bbq.. so we put our heads together and lightened it up!
1 bar of Neufchatel cream cheese softened
1 cup Greek yogurt
4- 6 med jalapeños roasted, peeled & chopped
1 cup cheddar cheese shredded
1/2 cup parm
2 strips of bacon chopped
2 green onions chopped
1 teaspoon garlic powder
1. Blend cream cheese and Greek yogurt with garlic powder until fluffy.
2. Add in remainder ingredients. 3. Optional: Mix 1/2 cup of panko crumbs with avocado oil and sprinkle on top.
4. Cook at 375 for 15-20 min until hot or bread crumbs are brown.
We roasted the peppers on the grill, but you can half them, lay out on a pan and broil in the oven until brown.
Served with tortilla chips and mini bell peppers!