The nature of Internet recipes is that one person makes the dish, changes it, and rewrites the recipe. The process continues, and recipes gradually change a little. This lightened Jalapeno popper dip recipe is a food blogger's lower-fat version of a very common recipe for Jalapeno popper dip. The recipe was served at our family Christmas dinner, and it was so delicious I decided to try the lightened recipe instead of the original. Although I have not tried the classic recipe, I really think this lightened version would be much less greasy than the original.
Laura at Ring Finger Tan Line posted this recipe, and she credits the original on her blog. Her use of Greek yogurt gives the dip a fluffier feeling. There are no complicated instructions to these dips. You blend the ingredients (Neufchatel, Parmesan, Mayo, Mexican shredded cheese, Greek Yogurt, green chilies, and Jalapenos) and add it to a greased pie plate, topping with a mix of crumbs, butter, and Parmesan. Baked for around 20 minutes at 375, it comes out perfect. While you will have trouble keeping dippers out of it, it is actually so much better eaten cold the next day.
Ironically, I changed the changed version just a bit! I used cream cheese instead of Neufchatel. I also substituted 1/2 can of diced Jalapeno which had seeds in them for the two fresh seeded Jalapeno peppers. There was a great heat difference between mine and the actual recipe because of those seeds, but I will tell you that it is a wonderful, tasty way to open your sinus passages!
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