Jalapeno Popper Dip

Wanted to share the recipe I made for Super Bowl that we really liked. It seems the big food wave right now is anything buffalo wing, so I wanted to try something different. Of course we had to BBQ to get ready for the game and usually I make jalapeno poppers stuffed with cream cheese and wrapped with bacon. The problem is they take forever to prep so I wanted something quick and easy to make and I think I found it! We really really liked this dip and you can adjust the heat, by adding more or less jalapenos and even add in fresh jalapenos if you want. Trust me you won’t be disappointed! I used a deeper dish, but I would recommend using a shallow one so it heats through and you get some of the crunchy topping with each bite.

Jalapeño Popper Dip
(Adapted from Big Red Kitchen)

Printer Friendly Version

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers.

Spread the dip into a greased 2 quart casserole.

In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes.

You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.