1/3cupmayo(for an even healthier version, use light mayo or mayo made with extra virgin olive oil)
1-27-ounce canssliced jalapeños, drained
2tablespoonsreduced fat grated parmesan cheese
2tablespoonsseasoned bread crumbs
Preheat oven to 400.
In a large bowl mix together cream cheese, greek yogurt or sour cream, and mayo. Stir in jalapeños. Transfer mixture to a small-medium casserole dish (the one I used in the pictures above is 8 inches). Sprinkle bread crumbs and parmesan cheese on top. Garnish with additional jalapeños if desired.
Bake 20 minutes until top begins to brown. Serve hot with crackers or chips. Enjoy!
*Use 1 can of jalapeños for a milder taste, 2 if you want it spicier and want more jalapeños. **If your jalapeños come in cans with pickled carrots or other vegetables, discard everything but the jalapeños before adding jalapeños to dip mixture.