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Jalapeno Popper Dip

Ingredients

  • 6 jalapenos sliced in half, deseeded and roasted
  • 8 ounce package cream cheese I used ⅓ less fat, room temperature
  • 1 cup low fat sour cream
  • 2 cups shredded medium cheddar
  • 1 cup shredded parmesan divided
  • ¼ teaspoon dried basil leaves
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¾ cup panko breadcrumbs
  • olive oil spray

Instructions

  1. 1. Preheat oven to 350 degrees F. Chop your roasted jalapenos; set aside. In a medium bowl, combine cream cheese and sour cream, until there are no clumps. Add jalapenos, medium cheddar, ¾ cup parmesan cheese, basil, salt, and pepper; mix well.
  2. 2. In a baking dish or individual ramekins, pour cream cheese mixture evenly into dish/es. Sprinkle left over parmesan cheese over the top. Then sprinkle panko over the parmesan cheese evenly; lightly spray the top with olive oil spray.
  3. 3. Bake for 15-20 minutes or until panko has browned and dip is bubbling on the sides.
  4. 4. Serve with crackers, chips, bread, or veggie sticks

Recipe Notes

Dip can be reheated for 30 seconds in the microwave if needed.
Also great cold!