Jalapeño Popper Dip

1 Jan

Jalapeño Popper Dip

Recipe from Annie’s eats – Modified to be slightly healthier and with a New Mexican twist. You can find the original recipe here.


2 (8 oz.) packages Neufchâtel, softened

1 cup light mayonnaise

5 oz chopped Hatch green chiles, (frozen from my freezer but canned chilies can be substituted)

4 oz jalapeño peppers, drained and chopped – I like the HOT version

1 cup shredded Mexican mixed cheese

1 cup Panko breadcrumbs or more 🙂

1 cup grated Parmesan cheese

Cooking spray


Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, shredded Mexican cheeses, and 1/2 cup of Parmesan cheese.  Mix with a wooden spoon until it is thoroughly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).  (I used my oval bakeware last night, but it broke this morning when I was washing it. Sad!)
Combine remaing Parmesan and the Panko and stir until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25 minutes or until the mixture is hot and the topping is golden.  I served it with Stacy’s whole grain pita chips. Yum!


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