12-27-2012, 04:45 PM
I've been making this dip for gatherings for the last year or so. It's pretty simple and very very good. A little spice to it as well. Always the first to go.
Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1⁄2 cup mayonnaise
1⁄2 cup cheddar cheese, shredded
1⁄2 cup parmigiano reggiano (parmesan), grated
1 (4 ounce) can sliced jalapenos (pickled), drained
1 (4 ounce) diced Green Chiles, drained
1⁄4 cup panko bread crumbs
1⁄4 cup parmigiano reggiano (parmesan), grated
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano, chiles and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Serve with tortilla chips.
** Sometimes I have a hard time finding sliced jalapeno's and I don't care to slice them myself so I use two 4 oz cans of green chile's instead of one jalapeno and one chile.
Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1⁄2 cup mayonnaise
1⁄2 cup cheddar cheese, shredded
1⁄2 cup parmigiano reggiano (parmesan), grated
1 (4 ounce) can sliced jalapenos (pickled), drained
1 (4 ounce) diced Green Chiles, drained
1⁄4 cup panko bread crumbs
1⁄4 cup parmigiano reggiano (parmesan), grated
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano, chiles and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Serve with tortilla chips.
** Sometimes I have a hard time finding sliced jalapeno's and I don't care to slice them myself so I use two 4 oz cans of green chile's instead of one jalapeno and one chile.