Monday, March 12, 2012

Jalapeno Popper Dip

Remember those yummy jalapeno poppers I showed you for Superbowl?  They were delish.  And a big hit in our house.  This dip is similar in flavors, but much easier and faster to make.  My sister in law Lacie had a jalapeno dip recently at a local restaurant, and couldn't stop talking about how good it was.  Unfortunately, it was a special and not on their regular menu so I searched Pinterest for a similar recipe.  I found one on Closet Cooking and decided to give it a try!  I am SO glad I did.  I made this for Lacie's birthday yesterday and she loved it.  I loved it. My brother loved it.  My dad loved it.  And my husband loved it.  It was so amazingly good. 
Jalapeno Popper Dip
recipe from Closet Cooking
Ingredients:
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)
1/4 cup panko bread crumbs
1/4 cup parmesan cheese, grated

Directions:
Preheat oven to 350 degrees.
I couldn't find a small 4 oz can of jalapenos, so I bought a large 12 oz jar and just used 1/3 of the jar. 
Coarsely chop the jalapenos.
 
Mix the cream cheese, mayonnaise, cheddar cheese, parmesan cheese and jalapenos in a bowl.
Spray your baking dish (small shallow dish) with nonstick spray.
Pour the mixture into a baking dish.
In another small bowl, mix the panko bread crumbs and parmesan cheese.
Sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes. 
Let cool slightly before serving.  This dip really is amazing.
Serve with little crostini, tortilla chips, ritz crackers, or french bread.
Enjoy!

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