(Note: The above link goes to the site and original recipe. The recipe below includes my alterations.)
Dip
2 8oz packages cream cheese (reduced fat), room temperature
1 cup light mayonnaise
1 cup light Mexican cheese blend, shredded
1/2 cup parmesan, grated
1 4oz can green chilies, diced
1 4oz can diced jalapenos or 4 fresh jalapenos, seeded & finely diced (I used four large fresh jalapenos and this had good heat but wasn't too hot. Add more it pump up the heat.)
Topping
1 cup panko breadcrumbs
1/2 cup parmesan, grated
1/4 cup light butter, melted
1. Mix the dip ingredients together and spread into a greased pie pan or 2 quart baking dish (I used cooking spray to grease the dish).
2. Mix topping ingredients until even consistency is reached.
3. Cover dip with topping being sure to cover evenly.
4. Bake dip in a 375 degree pre-heated oven for approximately 20 minutes. Dip is done when top is brown and dip is bubbling. (Note: I was cooking this in an older oven with other items and it took much longer than 20 minutes to cook. I recommend checking it at 20 minutes and go with your instincts from there. Also, the center of my batch was not quite as bubbly as the exteriors so be sure to check that area before removing from the oven.)
5. Serve with crackers, baguette or chips. I used a baked blue corn chip from Trader Joe's and it was fantastic.
So my overall review of this dish was that it was fantastic! Can you tell that I couldn't wait to try it - didn't even get the photo off first! It was really easy to make though cutting up the jalapenos did stretch out the prep time. I would still use the fresh over the canned or jarred for that fresh popper flavor. This dip was a huge hit and I don't think that lightening the calories up took anything away from the flavor. I highly recommend this dip for any party but particularly anything sports related.
Have you tried this recipe? Please let me know what you think!
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