Two Jalapeno Popper Dips - Regular and Low Calorie

This is the original version, it makes a smooth cheese topping

I found this recipe over at Mrs Happy Homemaker. You can also find her link under my "Blogs I Adore" page at the top. Yes, I adore her blog, so check it out. :) Anyway, as soon as I saw the title of this dip I knew I would have to try it. We're big jalapeno popper fans in this house. I actually made this dip two different ways. One was a low calorie way (my additions) and the other one was the original full fat version (Mrs Happy Homemaker recipe). So you can choose either one. Both were delicious. The full fat version was richer and had more oil, the low fat version had a tangy flavor and less oil. The low calorie one has a crisp crust and the original has a smooth, cheesy crust. Again, both were yummy.

I actually came up with the low calorie one because, as you can guess, I need to lose some of my pregnancy weight. Yikes. And yikes again.

Jalapeno Popper Dip - Original Version
Serving Size = Almost 2-quarts (About 8 - 12 people)
Original Recipe - Mrs Happy Homemaker

• 2 8-oz packages of cream cheese, softened
• 1 cup of mayonnaise
• 8-oz diced green chiles
• 2-oz canned jalapenos, chopped (I doubled this for medium-hot --- see note below)
• Parmesan cheese, shredded/grated, roughly 1/4 cup (I used my micrograter)

Note: I've used pickled jalapenos and fresh jalapenos. Both were great, just remember to cut the fresh jalapeno into very small pieces.

1. Preheat oven to 400F. 
2. Combined everything but the Parmesan cheese and place into a 2 quart casserole dish. Sprinkle the Parmesan cheese on top.
3. Bake for 25 minutes or until the cheese is melted and browned a bit.

Low calorie version uses sour cream and panko bread crumbs

This is cooked. The lower fat version makes a crispier crust with the cheese

Jalapeno Popper Dip - Lower Calorie Version
Serving Size = Almost 2-quarts (About 8 - 12 people)

• 2 8-oz packages of cream cheese, softened
• 1/2 cup of mayonnaise
• 1/2 cup sour cream
• 8-oz diced green chiles
• 2-oz canned jalapenos, chopped (I doubled this for medium-hot --- see note below)
• Parmesan cheese, shredded/grated, roughly 1/4 cup (I used my micrograter)
• Roughly 1/4 cup of panko bread crumbs (just eye it)

Note: I've used pickled jalapenos and fresh jalapenos. Both were great, just remember to cut the fresh jalapeno into very small pieces.

1. Preheat oven to 400F. 
2. Combined everything but the Parmesan cheese and place into a 2 quart casserole dish.
3. Mix together the Parmesan and the breadcrumbs and sprinkle over the top.
4. Bake for 25 minutes or until the cheese is melted and browned a bit.

Linking to: Gallery of Favorites, Foodie Friday