Jalapeno Popper Dip

I made this up for a football game and it was a great game-time snack. Rather than make one big dish of dip, I made several smaller ones in an attempt at portion control… it didn’t work.

We devoured this – very quickly.

Jalapeno Popper Dip
(from Annie’s Eats)

2 (8 oz.) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
1/2 c. cup shredded Mexican style cheese
1/2 c. shredded mozzarella cheese
1 c. Panko breadcrumbs
1/2 c. grated Parmesan cheese

Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.


One thought on “Jalapeno Popper Dip

  1. Pingback: Baked Southwest Egg Rolls « Kate's Recipe Box

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