Jalapeno Popper Dip
- 2 (8 oz) packages cream cheese at room temp
- 1 cup mayo
- 1 cup shredded Mexican cheese blend
- 1/2 cup grated Parmesan cheese
- 1 (4 oz) can diced green chilies *I like fire roasted
- 1 (4 oz) can chopped jalapenos *I bought a jar of sliced jalapenos, chopped them and added 1/4 cup. I thought this was the right amount of heat, add more if you like it really spicy
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- Preheat oven to 375 degrees.
- Either in your Kitchen Aid or food processor (I used Kitchen Aid), add the first six ingredients and process until smooth. Spread dip into a greased pie pan or two quart baking dish.
- In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until well incorporated.
- Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes or until top is browned and the dip is bubbly.
- Serve with chips, crackers, or toasted baguette slices.
love it! can't wait to devour it again! : )
ReplyDeleteoh ya, i haven't found any recipes yet, but i will........soon
ReplyDeleteTHANKS it looks so yummy! can't wait to try it this weekend.
ReplyDeleteI loved this dip...it was so yummy and not too hot for me. Imagine that!
ReplyDeleteLove it!, I really liked the Panko bread crumbs, it added a great texture. I only added 1/4 cup jalapeno's like Allison suggested and it was plenty of heat for me. Howard said he would have like the entire can. Great recipe Allison!
ReplyDelete