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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 101.6
  • Total Fat: 7.0 g
  • Cholesterol: 13.3 mg
  • Sodium: 161.7 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Rumbamel's Jalapeņo Dip calories by ingredient
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Rumbamel's Jalapeņo Dip

Submitted by: RUMBAMEL

Introduction

I got an e-mail from Kellogg's and it sounded so good. I love jalapeņo poppers!! I figured I would give this dish a try. I got an e-mail from Kellogg's and it sounded so good. I love jalapeņo poppers!! I figured I would give this dish a try.
Number of Servings: 24

Ingredients

    -1 C finely chopped jalapeņo peppers (seeds, stems and membranes removes with gloves)
    -2 packages, 8 oz each, 1/3 less fat cream cheese, softened to room temp.
    -1/8 C or 2 T Hellmann's Canola mayonnaise
    - 1 can, 4 oz, diced green chiles
    -1/2 C Kraft or other 2% milk shredded Mexican cheese

    -12 Keebler whole wheat club crackers, crushed but not finely
    -1/4 C grated parmesan
    -1/8 C melted Smart Balance Light Buttery Spread or 2 T

Directions

---Seed your jalapeņos carefully with gloves and then finely chop them to make 1 cup. I had probably about 6-8 large ones. In a omelet sized skillet, saute your peppers for about a minute over med/low heat and then remove to a bowl on the side.

--Crush but not to a fine powder, your crackers. Mix the crackers, melted buttery spread and Parmesan cheese together. Set aside for your topping.

--Cream together your jalapeņos, cream cheese, mayo, green chiles, and shredded cheese. Spread in the bottom of an 8 x 8 glass dish. Gently top with your cracker mix.

--Bake at 400 degrees for about 15-20 minutes or until golden. Serve with veggies or plain (neither is included in the nutrition)

--Makes 24 small servings.

--Enjoy!!

Serving Size: Makes 24 small servings

Number of Servings: 24

Recipe submitted by SparkPeople user RUMBAMEL.






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