Healthy Jalapeno Popper Dip Gluten Free Full Of Flavor

Healthy Gluten Free Jalapeno Popper Dip is a must try for your next party. This has bacon and a panko topping for a little crunch.
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Jalapeno Popper Dip
Ingredients:
1 cup Greek full fat yogurt
8 oz. cream cheese, room temperature
cup parmesan cheese, grated
2 cups grated medium cheddar cheese, grated
cup jalapeno pepper (2 - 4 depending on size, roasted, peeled and chopped
1 tsp. Garlic powder
tsp. Onion powder
tsp. Ground cumin
3 - 4 pieces of bacon, cooked, and chopped

Topping
cup panko crumbs, I use Aleias Gluten free
2 Tbsp. butter, melted
cup parmesan cheese, grated.
1 tsp. Dried parsley flakes

Directions:
Preheat oven to 375 degrees F.
Cook the bacon by placing in a large frying pan over medium heat. Turn over frequently with tongs to keep the bacon flat. Once done, lay the bacon on a paper towel covered plate to drain and cool. Then chop into bite size pieces.

Place the jalapeno peppers on a gas stove over the flame on medium heat. Use tongs to rotate the pepper until they blacken all over. When they are charred, place them in a bowl and cover them with saran wrap or a tight fitting lid so they can steam for 10 minutes. After 10 minutes cut off the stem end of the peppers and slice them lengthwise to remove the seeds and membrane if you dont like it too hot. Otherwise leave them in if you like it hot! Slice the peppers into strips and then chop them into a nice dice.

In a large mixing bowl combine the cream cheese and yogurt with a hand mixer until smooth and creamy. Add the rest of the ingredients except the topping and mix until everything is evenly mixed in.

Spoon the dip into a 8 x 8 baking dish that is sprayed with a light coating of avocado spray. Using a spatula, spread the dip evenly in the dish.

In a small bowl combine the panko crumbs, butter, parmesan cheese and dried parsley flakes and stir until the crumbs are evenly coated. Drizzle the topping over the dip and spread it out with the back of a spoon.

Bake in a 375 degree F oven for 18 to 20 minutes or until the top is a golden brown and the dip is bubbly hot. Serve with carrot and celery sticks along with some crackers. Enjoy!

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Rockin Robin
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