Thursday, February 21, 2013

Jalapeno Popper Dip

2 - 8 oz. packages cream cheese, room temp
1 cup mayonaisse
1 cup shredded Mexican blend cheese
1/2 cup shredded Parmesan cheese
1 - 4 oz. can chopped green chiles
1 - 4 oz. cand sliced jalapenos (double if you like heat)

1 cup panko bread crumbs
1/2 cup shredded 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 the Parmesan cheese.  Pour melted butter over top of crumb mixture and mix well.  Sprinkle crumb mixture evenly over the dip and bake in a 375 degree 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 mayo will seperate and you will have a grease puddle in your dip.  Serve with buttery crackers or sliced French baguette.  Serves 8-10

Recipe from  A crowd favorite!!

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