Sunday, February 5, 2012

Jalapeño Popper Dip

     This recipe is not for the faint of heart, not because of its heat (as it is pretty balanced and milder than an actual popper) but instead for the I don't know, nor want to know, caloric count. But for a party it's sure to be a hit and in moderation . . . it's not that bad right?

     If you love poppers give this a try- it has all the taste with a quarter of the work.

Ingredients:
16 ounces cream cheese, softened
1 cup mayonnaise
6 jalapeños, minced (for this recipe I prefer canned however as fresh jalapenos can vary so much in heat and canned seemed to come out more consistently. I use 4-ounce can diced jalapeño peppers, drained)
2 cloves minced garlic
1½ cups shredded queso, jack, or cheddar cheese (or blend of cheeses)
8 pieces of bacon, cooked and crumbled (optional)

Topping:
1 cup panko breadcrumbs
4 tablespoons melted butter

Preheat oven to 375 degrees F. Combine the cream cheese, mayonnaise, jalapenos, garlic, cheese, and bacon (if using) in a mixing bowl. Pour the mixture into a 8 inch or 9 inch square or similar casserole dish. Combine the panko and butter in a bowl stirring until well mixed. Sprinkle the topping evenly over the cream cheese mixture and then bake for 25 to 30 minutes, until the top is golden brown. Let rest for 5 minutes before serving. Serve warm with your tortilla chips, crostini, crackers, or vegetables, etc. Enjoy!

1 comment:

  1. This dip sounds delicious! Perfect for a summer evening's party. But I have a really ignorant question: what's a "popper"?

    ReplyDelete