Skinny Jalapeño Popper Dip {6 ingredients}

Skinny Jalapeño Popper Dip {6 ingredients} – Delicious jalapeño popper style dip made with only six ingredients! P.S. no one will guess it’s healthy!

Not only do I have an intense adoration for Mexican cuisine, but also for all things spicy. Yes, really really spicy. I like it hot. There aren’t many things I haven’t tried hot sauce on. Hot pockets? Check. Turkey sandwiches? Check. Potato chips? Double check! What can I say, even as a kid I was thinking outside the box.

My three older brothers loved to torture and torment me. And I just wanted them to let me tag along so I’d do just about anything they told me to. Once they tied a bed sheet to my ankles and lowered me head first down the laundry shoot. I don’t remember anything good from that particular experience. But I do remember the day they made me eat a whole raw jalapeño. . . by itself.

That’s right, a whole jalapeño, plain. Seeds and all. For anyone who doesn’t know, most of the heat from a spicy pepper comes from the seeds. I’ve never felt such a fire in my mouth before or since that day. And I am here to tell you that milk does not help. Plus, I’m lactose intolerant and we didn’t know that back then. No medicine + lactose intolerance + two tall glasses of 2% milk = a mean stomach ache. On top of a burning tongue. That was fun.

But after the fire died down and my taste buds grew back, I was left with a longing. A longing for jalapeños. Yep, that’s when my jalapeño love affair really began. My mother kept a Costco container of pickled jalapeños in the fridge in our basement, and many a time was I caught down there with nothing but a fork, fishing for jalapeños.

Well it’s that time of year. Game Day time. Time to make those tailgating sloppy joe sliders and lil’ smokies in the baby crock pot. But, it’s also New Year’s resolution time. Time to raise the bar on those healthy eating habits. Well I have your answer for both of those occasions. . . Skinny Jalapeño Popper Dip. Bam! How’s that for an awesome New Year’s/Game Day season kick-off?! And I’m gonna let you in on a little secret. . . I fed this Skinny Jalapeño Popper Dip to my husband and he didn’t even know it was skinny-ified. Seriously! He had no idea but he went crazy for it, practically had to beg him to share. Three bites for him, one for me, three bites for him…. you get the picture.

If you like this Jalapeno Popper Dip, you’ll love my 9-Layer Dip, Philly Cheesesteak Dip, Chipotle Cranberry Cream Cheese Dip, Beef n Queso Dip.

Skinny Jalapeño Popper Dip {6 ingredients}

Delicious jalapeño popper style dip made with only six ingredients! P.S. no one will guess it’s healthy!

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

0 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings

Ingredients

• ▢ 8 ounces fat free cream cheese - softened
• ▢ 8 ounces 0% fat plain greek yogurt - OR 8 ounces fat free sour cream
• ▢ ⅓ cup mayo - (for an even healthier version, use light mayo or mayo made with extra virgin olive oil)
• ▢ 1-2 7-ounce cans sliced jalapeños - drained
• ▢ 2 tablespoons reduced fat grated parmesan cheese
• ▢ 2 tablespoons seasoned bread crumbs

Instructions

• Preheat oven to 400.
• In a large bowl mix together cream cheese, greek yogurt or sour cream, and mayo. Stir in jalapeños. Transfer mixture to a small-medium casserole dish (the one I used in the pictures above is 8 inches). Sprinkle bread crumbs and parmesan cheese on top. Garnish with additional jalapeños if desired.
• Bake 20 minutes until top begins to brown. Serve hot with crackers or chips. Enjoy!

Notes

*Use 1 can of jalapeños for a milder taste, 2 if you want it spicier and want more jalapeños. 
**If your jalapeños come in cans with pickled carrots or other vegetables, discard everything but the jalapeños before adding jalapeños to dip mixture.

Nutrition

Calories: 125 kcal, Carbohydrates: 5 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 10 mg, Sodium: 321 mg, Potassium: 128 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 38 IU, Vitamin C: 1 mg, Calcium: 150 mg, Iron: 1 mg

Course: Appetizer

Cuisine: American

Author: Tiffany

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