Jalapeno Popper Dip
 
 
Ingredients
  • 3 slices bacon, diced (I used turkey bacon)
  • 2 jalapenos, seeded and diced
  • 2 (8-ounce) packages cream cheese, softened (light or Neufchâtel will work just fine)
  • ½ cup plain Greek yogurt
  • 1 cup shredded Mexican blend cheese
  • 2 (4-ounce) cans green chilies
  • 1 teaspoon garlic powder
  • 1 tablespoon Frank's Red Hot
For the topping:
  • ¾ cup plain breadcrumbs
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • ¼ cup shredded Mexican blend cheese
  • ½ stick (4 tablespoons) butter, melted
Method
  1. Preheat oven to 375.
  2. Cook bacon in a small saute pan until almost brown. Add in the diced jalapeno and cook until soft. Remove from heat and set aside. If using regular bacon, blot off grease with a paper towel.
  3. In a medium bowl, combine softened cream cheese, yogurt, ½ cup Mexican blend cheese, green chilies, garlic powder and Red Hot, stirring to combine. Add in the bacon and jalapenos. Spoon into an 8x8 baking dish.
  4. In a small bowl, combine bread crumbs and remaining seasonings. Pour melted butter over the top and mix well. Spread evenly over the dip. Bake for 20 minutes, or until brown and bubbly.
Notes
adapted from Hezzi-D's Books and Cooks
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/jalapeno-popper-dip/