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Bacon Jalapeño Popper Dip

Prep Time 10 min
Cook Time 18 min
Servings 20

Ingredients

  • 1 pkg. (7 oz.) shredded reduced-fat Mexican cheese blend, divided
  • 4 slices cooked turkey bacon, chopped, divided
  • 4 green onions, chopped, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 3 large pickled jalapeño peppers, chopped
  • 1 tsp. ground cumin
  • WHEAT THINS Big Snacks

Directions

  1. Heat oven to 350°F.
  2. Reserve 1/4 cup shredded cheese, 2 Tbsp. bacon and 1 Tbsp. onions for later use.
  3. Mix remaining shredded cheese, bacon and onions with Neufchatel cheese, peppers and cumin until blended.
  4. Spoon cheese mixture into 8-inch cast-iron skillet sprayed lightly with cooking spray; top with reserved shredded cheese and bacon.
  5. Bake 15 to 18 min. or until hot and bubbly.
  6. Sprinkle with reserved onions. Serve with WHEAT THINS.
Tips:
  • Substitute: Substitute 1/4 cup real bacon bits for the chopped cooked turkey bacon, reserving 1 Tbsp. to sprinkle on top with onions after baking.
  • Pickled Jalapeño Peppers: The canned pickled whole jalapeño peppers can be found in the ethnic food section of your supermarket. If you can't find them, you can instead prepare this recipe using ½ cup drained pickled jalapeño nacho slices. Chop the nacho slices before using as directed.

Nutrition Information Per Serving: 210 calories, 10g total fat, 3.5g saturated fat, 15mg cholesterol, 390mg sodium, 23g carbohydrate, 2g dietary fiber, 5g total sugars includes 4g added sugars, 6g protein

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