Healthy Jalapeño Popper Dip
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Healthy Jalapeño Popper Dip is easy to make and secretly high protein! The perfect healthy snack for game day (or any time!)
Football season is right around the corner and while I don’t care about sports, I do care about the snacks – which is why I’m always coming up with easier, healthy game day recipes!
Healthy Buffalo Chicken Dip and Chicken Enchilada Dip are two of my favorite things to snack on, but this Healthy Jalapeño Dip is a new favorite that I think you’ll love too!
Made in under 10 minutes of prep with only 9 ingredients, this secretly healthy dip is salty, spicy and has 14g of protein per serving!
Liz Tips for the Best Healthy Dip
- Make sure your cream cheese is room temperature. If it’s not, it won’t mix as well and will have a weird texture. If you forget to take it out, microwave it for a few seconds so it’s no longer cold.
- Use freshly grated cheese. Pre-shredded cheese does not melt as well and won’t mix in as nicely!
Ingredients
substitutions
Neufchatel Cream Cheese: Neufchatel cheese is very similar to cream cheese but with 1/3 lower fat content. Reduced fat cream cheese can also be used, or regular cream cheese.
Yogurt: Use nonfat plain Greek yogurt in this recipe. Do not use regular yogurt. Regular yogurt can make this dip watery. You can use whole milk Greek yogurt, but it must be Greek yogurt.
Jarred Jalapeños: Any brand should work. Make sure to drain well before chopping! We don’t recommend fresh jalapenos.
Cheeses: Make sure to use freshly grated cheese! It does not melt as well as pre-shredded.
Panko: If you want this dip to be lower carb you can skip the panko. I have not tried gluten free panko bread crumbs but I think it would work!
How to Make Healthy Jalapeño Popper Dip
- Add cream cheese, Greek yogurt, jalapeños, garlic powder, onion powder, pepper, half ot the cheddar and Parmesan to a large bowl.
- Stir until smooth.
- Pour the mixture into a prepared baking dish. Top with remaining cheese and panko breadcrumbs.
- Bake at 425° for 30 min. Serve with chips or your favorite veggies!
What to Serve with Healthy Jalapeno Dip
There’s no wrong way to eat dip, but here are a few ways we like to enjoy it:
- Chips – these chips are yummy! Pita chips would also be good.
- Crackers or Pretzels – (I love these flat ones for dipping!)
- Veggies – Celery sticks, peppers, carrots and sliced cucumbers go well with this.
- Use leftovers in a grilled cheese sandwich
- With taco meat – this is great as a topping over taco meat with our favorite taco seasoning.
- Top with crumbled bacon bits
storage
Storing: This jalapeño dip will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t recommend freezing this recipe.
Reheating: You can reheat this recipe in the microwave, but it’s much better reheated in the toaster oven or oven.
Making Ahead: This dip is best prepared and eaten fresh out of then oven. We don’t recommend mixing it ahead of time because the vinegar from the jalapeños can make the milk start to separate. If necessary, you can mix and bake the dip and reheat when you’re ready to enjoy but we don’t recommend it.
other Healthy Dip recipes:
Healthy Jalapeño Popper Dip
Ingredients
- 8 ounces Neufchatel cream cheese softened to room temperature
- 1 cup nonfat Greek yogurt
- 1 cup drained, diced, jarred jalapeños (about 6 oz) make sure to drain well!
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup cheddar cheese divided
- ½ cup parmesan cheese divided
- ¼ cup panko breadcrumbs
Instructions
- Important: It’s important that your cream cheese is softened when making this recipe or it will not mix well. It’s best to leave it at room temperature for at least an hour before making. If you forget to take it out, don’t worry. Simply remove from the packaging and microwave for 10-15 seconds so it is no longer cold.
- Preheat the oven to 425 degrees F and prepare a greased 8 inch round baking dish.
- In a large bowl or a stand mixer, mix together cream cheese, Greek yogurt, jalapeños, garlic powder, onion powder, pepper, ½ cup cheddar and ¼ cup Parmesan until smooth.
- Pour the mixture into the prepared baking dish. Top with remaining ½ cup cheddar, ¼ cup Parmesan and panko breadcrumbs.
- Bake at 425 degrees F for 30 minutes or until golden brown on top.
- Serve with chips or your favorite veggies!
