Jalapeño Popper Dip with Cheesy Crescent Dippers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This quick-and-easy dip inspired by the classic Jalapeño Poppers is a perfect companion for cheesy crescent dippers. It'll be your new MVP for holiday and game day parties!
Ingredients
- 1 can Pillsbury™ Refrigerated Crescent Dinner Rolls
- 1/2 cup grated Parmesan cheese
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup (2 oz) shredded Mexican cheese blend
- 1/2 cup (from 32-oz container) Yoplait® Greek 100 plain yogurt
- 4 jalapeño chiles, seeded (if you prefer less spice), diced
- Salt and black pepper to taste
- 1/4 cup plain bread crumbs
Instructions
- Heat oven to 375 °F.
- Unroll 1 can Pillsbury™ refrigerated crescent dinner rolls; firmly press perforations and edges to seal. Cut into 4 rectangles. Sprinkle each with 1 tablespoon grated Parmesan cheese.
- Starting with 1 long side of each dough rectangle, roll up each rectangle. Cut each into about 1/2-inch slices; place seam side down on ungreased cookie sheet.
- Bake 9 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
- Meanwhile, in medium bowl, stir together 2 packages (8 oz each) cream cheese, room temperature, 1/2 cup shredded Mexican cheese blend, 1/2 cup plain yogurt and 4 jalapeño chiles, seeded (if you prefer less spice), diced. Season with salt and pepper to taste. Transfer mixture to ungreased small baking dish; spread into even layer.
- In small bowl, mix 1/4 cup bread crumbs and remaining 1/4 cup grated Parmesan cheese. Sprinkle evenly over dip.
- Bake about 25 minutes for until bubbly and lightly browned. Cool slightly, about 10 minutes. Serve warm dip with dippers.
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