Friday, March 26, 2010

Jalapeno Popper Dip

This dip is the new 'crack' dip. It's delicious and addictive. You can make it as mild or as spicy as you want. To make it mild, scrape out all of the seeds and ribs (white parts) from the jalapenos and throw em out. To make it spicier, add more of the seeds and ribs from the jalapenos.

This dip is great for making ahead of time and warming it up when you're ready to eat. Make this for your next party and people will beg for the recipe.

I apologize in advance for this picture. It does not do the dip justice at all.

Jalapeno Popper Dip
Adapted from: Big Red Kitchen

2- 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1- 4 ounce can chopped green chilies
2 jalapenos, diced

1 cup panko bread crumbs
1/2 cup Parmesan cheese

In a food processor or stand mixer add cream cheese, mayo, cheese, peppers and chilies and process until smooth. You do not need to drain the peppers. Spread the dip into a greased 2 quart casserole. In a zip top plastic bag mix bread crumbs and the other 1/2 cup of Parmesan cheese. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes.

Serve with tortilla chips, celery sticks, carrots or crackers.

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