Jalapeño poppers are your standard appetizer, but this dip elevates it to the next level.
I made this dip to eat while watching the Bears vs. Packers game in which sadly, our Bears were not victorious, but it would be a great addition to your Superbowl spread.
I did have some dip leftover, so I stuffed it into a chicken breast and it was delicious! I love food that multitasks!
On another note, here’s the link to the roundup from January’s What’s Baking. There were some really yummy looking treats made last month!
And make sure you keep your eyes posted to the blog tomorrow for an extra special post!
Jalapeño Popper Dip – slightly adapted from Annie’s Eats
- 1 Block Cream Cheese, softened
- 1 1/2 Cup Plain Greek Yogurt (I use Fage 0%)
- 1 4 oz Can Chopped Green Chiles
- 1 4 oz Can Diced Jalapeños, drained
- 1 Package Shredded Mexican Blend Cheese (about 2 Cups)
- 1 Cup Panko
- 1/2 Cup Grated Parmesan Cheese
- Cooking Spray
Preheat oven to 375.
Combine cream cheese, yogurt, green chiles, jalapeños and cheese in a baking dish until well combined. Spread the mixture out evenly in the dish.
Combine panko and parmesan in a small bowl and mix until combined. Sprinkle over the cream cheese mixture and lightly spray with cooking spray.
Bake for 30 minutes until the dip is hot and the topping is golden. Serve warm with your favorite accompaniments.