• Coach Kate

Jalapeno Popper Dip

Updated: Sep 22

Mike was committed to making this dip for a bbq.. so we put our heads together and lightened it up!


Ingredients


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

Instructions


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!


Enjoy!

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