Description

Creamy, cheesy, and slightly spicy, this baked Greek Yogurt Jalapeño Popper Dip is a lighter comfort food appetizer made with protein-packed Greek yogurt, melted cheeses, and savory beef, baked until bubbly and golden.

Ingredients

2 cups plain Greek yogurt

4 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

3–4 fresh jalapeños, finely diced (seeds removed for less heat)

1/4 cup green onions, sliced

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup cooked and crumbled beef

2 tablespoons grated Parmesan cheese

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Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the Greek yogurt and softened cream cheese. Mix until completely smooth and creamy.
Stir in the cheddar cheese, mozzarella cheese, diced jalapeños, green onions, minced garlic, smoked paprika, salt, and black pepper until well combined.
Fold in most of the crumbled beef, reserving a small amount for topping.
Spread the mixture evenly into a small baking dish or oven-safe skillet.
Sprinkle the top with grated Parmesan cheese and the remaining beef crumbles.
Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
Let cool for 5 minutes before serving warm with chips, crackers, or fresh vegetables.

Notes

Adjust spice level by removing or keeping jalapeño seeds.

Substitute beef with turkey or chicken for a leaner option.

For a vegetarian version, omit the meat and add extra cheese or sautéed mushrooms.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals.

Not recommended for freezing as texture may change.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 210 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 14 g
Cholesterol: 45 mg