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This crowd-pleasing Healthier Jalapeno Popper Dip is still just as creamy and cheesy as the original but made lighter with Greek yogurt and Neufchatel.
Have I mentioned that I have the best small group ever?
Because I do.
These are the most gracious, thoughtful, generous, kind people and I am beyond honored to be a part of their lives. We laugh together, we cry together, we just do life together – perfectly imperfectly.
Obviously, prayer, studying Scripture, and diving into life lessons are all a huge part of our weekly group.
The other important part?
Snacks are always important, but for some reason, they just seem even more so on small group nights. I guess deep conversation and prayer are just made better by food.
It was my turn to bring snacks last week and I thought this would be the perfect savory and still somewhat healthy dish to bring.
How To Make Jalapeno Popper Dip Healthier
This is a dish that is super quick and easy to throw together!
Stir together softened cream cheese, Greek yogurt, diced jalapenos, garlic, cumin, and mozzarella.
Spread it into a baking dish, then top it with shredded Parmesan and Panko breadcrumbs (because they are lighter and crispier than normal breadcrumbs…and I just like ’em better!).
My favorite part of this dish is that you can make it ahead of time. I actually prepped all of this in the morning, then I covered the dish and kept it in the fridge all day so that I could bake it right before I left for group.
I brought pita crackers to serve with it that night, but I also love dipping baby carrots!
The dip is warm, creamy, cheesy, and delicious and just spicy enough (which probably means it’s fairly mild for the general population since I’m pretty sensitive to spice!).
It was a hit the the group and I’ve already been asked for the recipe, so this one is definitely a winner!Print
This Healthier Jalapeno Popper Dip is still just as creamy and cheesy as the original but made lighter with Greek yogurt and Neufchatel.
- 8 oz Neufchatel cream cheese
- 1 c. plain Greek yogurt
- 4 oz can diced jalapenos, drained
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 c. shredded part skim mozzarella
- 1/3 c. shredded Parmesan
- 1/3 c. Panko breadcrumbs
- Preheat oven to 375°F.
- Combine all the ingredients except for Parmesan and Panko in a mixing bowl.
- Spread into an oven safe baking dish and sprinkle with Parmesan cheese and Panko.
- Bake at 375° for 20-25 minutes, until hot and cheese is melted.
- Serve warm with veggies, pita chips, crackers, or chips.
You can make the dish ahead of time without baking and store in the refrigerator until you are ready to heat and serve.
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