Stuffed Jalapeno Poppers with Cool Dip

Game day appetizers could start and end with stuffed jalapeno poppers. As in, there have never been a more delicious concoction created.

Easy appetizer recipes are the perfect recipe for party success.

We're talking about cheesy goodness stuffed into peppers for the ultimate treat. You can make these hot or or a little bit cooler by scraping out all the seeds.

You'll love this appetizer recipe. It's one of our favorites. You might also enjoy Stuffed Mushrooms or Dill Pickle Dip.

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Recipe

Stuffed Jalapeno Poppers

We love this Jalapeño Poppers with Cool Dip recipe. It's just one of many great recipes you'll find in [easyazon_link identifier="0062378694" locale="US" tag="allshecooksblog-20"]Lose Weight by Eating[/easyazon_link].

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 4 servings

Calories 100 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Jalapeno Poppers:

• 4 jalapenos large
• ⅛ cup sharp cheddar cheese finely shredded
• 1 teaspoon garlic powder
• 2 tablespoon panko breadcrumbs
• 4 tablespoon cream cheese softened

For Dip:

• ¼ cup Greek yogurt
• 2 tablespoon almond milk unsweetned
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon salt
• 2 tablespoon fresh cilantro chopped
• 1 sprig fresh dill chopped
• 1 teaspoon fresh parsley chopped

Instructions

• Preheat the oven to 425F.
• Cut the jalapeños in half lengthwise and use a paring knife to remove the seeds and ribs.
• In a small bowl, combine the cheese, garlic powder, and bread crumbs.
• Lay the jalapeño halves cut side up on a rimmed baking sheet. Spread ½ tablespoon of the cream cheese in each one and top with the cheesy bread crumb mixture.
• Bake the poppers for 15 minutes, or until the cheese has melted and the bread crumbs are golden brown.
• For the dip, blend all the ingredients in a blender or food processor until smooth.
• Serve the poppers with the dip on the side.

Notes

Serving size: 1 jalapeno popper and 3 tablespoons dip

You can make the Cool Dip the day before. To store the dip, pour in a plastic container and cover with plastic wrap. Push the plastic wrap over the surface of the dip and push out all the air bubbles. Cover with the lid and store for up to 48 hours in the fridge. I like to use any leftovers as a yummy veggie dip.

Nutrition

Calories: 100kcalCarbohydrates: 7gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 193mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 395IUVitamin C: 17mgCalcium: 72mgIron: 1mg

Nutrition details are an estimate, per serving.

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