Sunday, February 5, 2012

Jalapeno Popper Dip

Tastes just like a jalapeno popper!

8 oz package of cream cheese, brought to room temperature
1/2 c. Hellman's mayonnaise
1/2  c. shredded Mexican blend cheese
1/2 c. shredded Parmesan cheese, Divided
2 Tbsp. canned diced green chilies
2 fresh jalapeno peppers (or 2 Tbsp. from can of sliced jalapenos), chopped
1/2 c. Panko breadcrumbs
2 Tbsp. butter, melted

Preheat oven to 375 degrees. In a bowl, mix cream cheese, Mayo, Mexican cheese, 1/4 c. Parmesan cheese, diced chilies, and jalapeno peppers until smooth. Put into an ungreased glass pie pan. Mix the other 1/4 c. Parmesan cheese, Panko, and melted butter until all ingredients are covered in butter. Put on top of the cheese dip. Bake for 20 minutes or until top is brown and crispy. Serve with corn tortilla chips, bagel chips, or crackers.

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