What We Ate: Jalapeno Popper Dip

Well, January is coming to a close and the Super Bowl is officially here this weekend. I’m sure when Sunday night rolls around we’ll tune in, and probably end up cheering for the Falcons just so the Patriots don’t win AGAIN… Even though the best team isn’t going to be there I wanted to share this dip I tried out a few weekends ago at a Packer party. The game was horrible, so I turned to the food (and vodka-lemonades) as a distraction. 😛 I health’d this up a little bit compared to some recipes out there and I thought it was still delicious. Upon further review, it’s definitely a lot better warm, so I think next time I’ll transfer it to a crock-pot to keep the temperature up.

What You Need

  • 2 jalapenos, diced
  • 1/2 cup bacon crumbles
  • 2 containers of plain Greek yogurt (10.6 oz)
  • 2 bricks of 1/3 fat cream cheese
  • 1 cup mild cheddar cheese
  • 1 cup mozzarella cheese
  • 1 tbsp garlic powder
  • 1.5 cups crushed Ritz crackers + 1/2 cup parmesan cheese

Set your oven to 375 degrees. Mix together cream cheese (it seriously helps if it’s room temperature and soft), jalapenos, bacon crumbles, Greek yogurt, garlic powder and your cheeses. Place into a pan for baking. Meanwhile, I put about half a sleeve of Ritz crackers + 1/2 cup parm cheese into a Ziploc and crushed the crackers for the topping. Back for approximately 30-40 minutes or until the mixture is bubbling and golden brown. We had a bunch of different types of crackers with this dip – all delicious. Make sure you let this cool properly before you try it, I made the  mistake of jumping the gun, and burnt the roof of my mouth pretty bad. It’s spicy, but not overwhelming, and is sure to be a crowd pleaser! Enjoy! 🙂


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Wisconsin wife and mama to Dane (4) and expecting baby girl in May. Navigating life post-cancer. Lover of food, red wine and laughs. Forever grateful for my wonderful life.

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