So next on the birthday list was another new recipe from Annie’s Eats – Jalapeno Popper Dip. Really good, spicy and delicious!! Has a nice kick to all the creamy goodness. The idea is a deconstructed Jalapeno Popper. Why didn’t I think of this?? At the party, we served with Scoops chips, but I think I would like it better on a slice of a good baguette. Next time… Best served hot and bubbly right out of the oven.
Jalapeño Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
1. Preheat the oven to 375˚ F.
2. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches). I used a deep fluted ceramic pie pan and it was perfect…
3. In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray.
4. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.