You may be wondering how, in the light of my cross-country move to New York, I found time to make a delightful party dip.
Magic, that’s how.
Magic, and other people’s kitchens.
Honestly, I am amazed that I found the time myself. It feels like I’ve spent the past week drowning in an ocean of bubble wrap, wondering how I accumulated all of these water bottles, and why seventeen decorative pillows found their way into my apartment in the first place. And more importantly, who wants to purchase any of these items.
I think all of the stress is making me a little weirder than usual. Sometimes I catch myself feeling sorry for a coffee mug or shelving unit that didn’t make the cut to go to New York. That’s how I know for sure that packing is a raging bitch and has turned me completely delusional.
In case there were any doubts.
But in the midst of packing, I took a break to create this incredible dip for my last meeting with my Austin book club. The dip was delicious, and baking it made the entire floor smell incredible. The non-book-clubbers who smelt it were physically angry that I didn’t allow them more than one bite.
I will definitely be making this again. Like, every time I have to bring something somewhere. It’s got some great substitutions that make it light without making it taste weird. Personally, I think it tastes better. Perhaps because I know it’s not damaging my precious thighs. Oh, yeah, and you can check it out on Shine Supper Club this month, too.
On a side note… I’m moving to New York City. Like, tomorrow.
So make some jalapeño dip and celebrate for me, will you?
Lightened Jalapeño Popper Dip (adapted from this non-lightened recipe)
- 1 8-oz. pack neufchâtel cheese (basically the same as low-fat cream cheese)
- 1/2c fat free greek yogurt
- 2 Tbsp mayonnaise (the real kind – this will give you the perfect texture to make it feel non-lightened)
- 1/2 c shredded mexican blend cheese (low fat if you prefer)
- 1/2 c parmesan
- 1/2 can diced green chilis (2 oz)
- 2 fresh jalapeños, seeded and minced
- salt & pepper to taste
- 1/2 c panko bread crumbs
- 1 Tbsp butter, melted
Preheat oven to 375 F. In a medium bowl, blend together neufchâtel cheese, yogurt, and mayo until smooth. Stir in 1/2 c mexican cheeses, 1/4 c of the parmesan, diced chilis, minced jalapeños, salt, and pepper. Remove dip to an oven-safe container (I just used a pie pan). Mix panko bread crumbs with melted butter and remaining parmesan, sprinkle mixture over top. Bake for 20 min, then switch to the broiler for 3 additional minutes to make the top extra golden brown.