RECIPE & PHOTO SUBMITTED BY Rick Thompson
Jalapeno Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth.
You do not need to drain either can of peppers.
Spread the dip into a greased 2 quart casserole.
In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese.
Pour melted butter over top crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes.
You want the top to get browned and the dip to be heated through and bubble gently on the edges.
Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.
Serve with Buttery crackers or a sliced French baguette.
Serves 8-10.
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth.
You do not need to drain either can of peppers.
Spread the dip into a greased 2 quart casserole.
In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese.
Pour melted butter over top crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes.
You want the top to get browned and the dip to be heated through and bubble gently on the edges.
Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.
Serve with Buttery crackers or a sliced French baguette.
Serves 8-10.
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