I really like jalapeno poppers and this dip has all of the elements that make jalapeno poppers so good, from the jalapenos to the cream cheese and cheddar cheese to the crunchy bread crumb crust. With the texmex kick that I have been on lately it was the perfect time to try this dip out. The jalapeno popper dip was easy to make and the results were great! I increased the amount of jalapenos for even more jalapeno flavor and heat. The dip was nice and warm and gooey and oh so tasty! I really enjoyed the spicy cheesy dip and its crunchy topping and I will definitely be making it again. I served the jalapeno popper dip with all different kinds of chips for dipping.
I didnot have broiler on top of my oven so the crust was not brown but if you have one then make sure you make the crust brown, it does looks good too.
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese grated
- 1 (4 ounce) can sliced jalapenos (pickled), drained
- 2 jalapeno peppers, chopped
- 1/4 cup panko bread crumbs
- 1/4 cup (parmesan), grated
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiana and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiana 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 on top, about 20 minutes.
You can use leftover dip to make sandwich. just put between two slices of bread and grill it and you have a nice lunch.
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