Jalepeño Popper Dip

Have you been invited to a New Year's Eve or Day party and have been asked to bring something to share? I have the perfect dip to bring--it's always a hit when I bring it to parties: Jalepeño Popper Dip.

I wish I had had this recipe when I was pregnant with my first child. The only craving I had that time around was jalepeño poppers. (And I had a strange aversion to poultry, but that's another story!) I kept jalepeño poppers in our freezer at all times and often had them as a "pre-dinner" snack. As someone who has eaten a lot of jalepeño poppers in her time, I'm here to tell you that this dip tastes just like the real thing, but has the added bonus of being a dip! I have this recipe thanks to my cousin, Shannon (who I'm trying to talk into starting her own food blog...hint, hint!). Enjoy!

Jalepeño Popper Dip
Makes enough for a party of 4-6 people. Double the batch and thank me later. :-)


1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese, grated
1/2 pepper jack cheese, grated
1 (4 ounce) can sliced pickled jalapenos, roughly chopped
½-2 jalapeno peppers, minced (Use as little or as much as you’d like depending on how hot you want it. I used about ½-1.)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
1 Tbl butter, melted
Tortilla chips

Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, pepper jack cheese and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano with the butter and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Serve warm with tortilla chips.

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