Jalapeno Popper Dip
Thanks to my friend and neighbor Julie for this spicy jalapeno popper dip recipe. It’s a crowd pleaser. Adjust the heat by reducing fresh peppers. (I made this for Superbowl and used one large fresh jalapeno – it was plenty hot!)
1 (8 oz.) package cream cheese, softened
1/2 cup mayo
1/2 cup cheddar cheese, shredded
1/2 cup parmigiano reggiano (parmesan), grated
1 (4 oz.) can sliced jalapenos (pickled), drained
2 jalapeno peppers, chopped (opt.)
1/3 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated
- Mix the cream cheese, mayo, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
- Mix the panko bread crumbs and 1/4 cup parmesan and sprinkle over dip.
- Bake in a preheated 350°F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes. Serve with your favorite tortilla chips.
Mix everthing except the panko, place it in the slow cooker and cook until the cheese is nice and melted, about 1-2 hours on high or 2-4 hours on low. Toast the panko and sprinkle it on top just before serving.
Tip: Add crumbled bacon for the bacon-wrapped jalapeno popper version!