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!)
Ingredients:
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
Directions:
- 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.
Slow Cooker:
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!
