Low Calorie Jalapeño Poppers with Cool Dip

• Vegetarian

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 sprig Dill, Fresh
  • 4 Jalapenos, large
  • 1/4 tsp Onion powder
  • 1 tsp Parsley, fresh
  • 1 1/2 tsp Powdered garlic

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Baking & Spices

  • 1/8 tsp Kosher salt

• Bread & Baked Goods

  • 2 tbsp Panko bread crumbs

• Dairy

  • 1/4 cup 0% greek yogurt
  • 1/8 cup Cheddar cheese, sharp
  • 4 tbsp Cream cheese, soft

Found on merakilane.com

Ingredients

• 4 large jalapeños
• 1∕8 cup finely shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 2 tablespoons panko bread crumbs
• 4 tablespoons soft cream cheese
• ¼ cup 0% Greek yogurt
• 2 tablespoons unsweetened almond milk
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1∕8 teaspoon kosher salt
• 2 tablespoons chopped fresh cilantro
• 1 sprig fresh dill
• 1 teaspoon chopped fresh parsley

Directions

• Preheat the oven to 425 ̊F.
• 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.