Jala-Popper Dip

For my final Super Bowl dip, I made this creamy, spicy goodness AKA jalapeño popper dip. This is also a lighter version of the traditional thing. I wanted to keep it fairly healthy since I know we are all way too close to having made some serious health resolutions, and its just too soon to break them! Trust me though, no flavor or creaminess was harmed in the process. This was my boyfriend's favorite dip of all the ones I made! You can adjust the spicyness level by how much canned jalapeño you add. I like my spice, so I added 2 cans! Lets go through the steps together, shall we?

Servings: 4-8
Time: 30 minutes

Ingredients:

• 1   1/3 fat 8 oz package cream cheese 
• 8oz fat free, plain, greek yogurt
• 1/3 cup The Ojai Cook Lemonaise Light (found in the Greenwise section at Publix or any health food stores)
• 2 7oz cans of jalapeños (you can use 1 if you don't want that much spice)
•  1/2 cup parmesan cheese
• 2 tbsp parmesan cheese for topping
• 1 cup Italian seasoned bread crumbs
• 2 tbsp melted butter

Directions:

• Preheat oven to 350 degrees. 
• In a big mixing bowl, mix together cream cheese, yogurt, mayo, 1/2 cup parmesan cheese. 
• Drain canned jalapeños and chop them up into small pieces, add to mixing bowl. 
• Plate in oven-safe serving dish. 
• In a separate bowl mix together bread crumbs, butter and 2 tbsp parmesan cheese. 
• Sprinkle breading mix over the dip. 
• Place in oven for about 15-20 minutes and then serve with your favorite chips! I used blue chips cus I love the color :)

I hope you enjoyed my Super Bowl dip fiasco! Please let me know which one was your favorite so I can make it again for friends :) 

Happy Super Bowl! Be safe! 
xoxo