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Friday, October 8, 2010

Jalapeno Popper Dip

We had a bunch of people over for the Auburn vs South Carolina game and I wanted to try a new appetizer so I googled "game day recipes" and came up with this. It was easy and a big hit!! Enjoy!

2 (8 oz) cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half jack, half cheddar)
1/2 cup Parmesan cheese
4 oz chopped green chilies
4 oz chopped jalapenos (8 oz for an extra kick - we did this and it was amazing)
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 breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 30 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise will separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

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