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.