Friday, December 24, 2010

Jalapeno Popper Dip

Several years ago (when I was in highschool) I worked at a rootbeer stand. One of my favorite items on the menu was Jalapeno Poppers. I still love them to this day! I saw this recipe and had to try it. It was so good and really did remind me of Jalapeno Poppers. This would make a perfect appetizer for a football game or New Year's Eve party!

Don't let the Panko bread crumbs scare you away. I didn't know what they were either. Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread without crusts, and has a crisper, airier texture than most other types of bread crumbs. Just look in your local grocery store next to the regular bread crumbs and you are likely to find them.

Jalapeno Popper Dip
Source: My Baking Addiction

2 (8 oz.) pkgs. cream cheese, softened
1 c. mayo
1 (4 oz.) can chopped green chilies, drained
4 oz canned diced jalapeno peppers, drained
1/2 c. shredded Mexican style cheese
1/2 c. shredded mozzarella cheese

1 c. Panko bread crumbs
1/2 c. freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Serve this dip with French bread, bagel chips, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!

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