Jalapeno Popper Dip

The final recipe of our Robfest trilogy....saving the best for last of course.  Jalapeno Popper Dip! I lightened up this recipe and made a few substitutions to keep this one low-points for my Weight watchers fans.  Made in a 13x7 pan and cut into 1 1/2 in squares this yields 18 servings for 4 points = per serving!  Next time around I would definitely increase the number of Jalapeno's because we like it spicy! 

Jalapeno Popper Dip

16 oz cream cheese, softened

1 cup Sour Cream

1 cup low-fat sharp cheddar cheese, shredded

1 cup Italian blend cheeses, shredded

4 jalapenos, minced with seeds (4-mild flavor, increase # of jalapenos for spicy flavor)

4 Slices cooked bacon, crumbled

1 cup Panko bread crumbs

1/4 cup butter, melted

Pre-Heat oven to 350.

Blend cream cheese, Sour Cream, cheddar,  ½ cup of Italian cheeses, jalapenos and bacon.  Mix thoroughly with hand mixer until creamy and smooth.

Spread the dip into an 13x7 baking dish.

Mix Panko, remaining 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the casserole.

Bake at 350 degrees for 30-35 minutes until golden brown.  Serve with Frito’s Scoops or Tortilla chips.

From the Kitchen of Rachel Travers

Adapted from busy at home.com blog as seen on Pinterest

Click here to Print: http://www.scribd.com/doc/100989337/Jalapeno-Popper-Dip