Friday, January 10, 2014

Hot Jalapeno and Chili Popper Dip

Here's another Football Sunday dip.  Something about it was a little sour, so it wasn't really enjoyed very much.  It does taste a lot like a jalapeno popper, but this one is probably better.

Hot Jalapeno and Chili Popper Dip
from The Midnight Baker

2 packages (8 oz each) cream cheese, at room temperature
1 cup mayonnaise
1/2 cup Mexican blend shredded cheese
1/2 cup grated Parmesan cheese
1 can (4 oz) diced green chiles
1 can (4 oz) diced jalapenos
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted

Preheat oven to 375F.  Grease a shallow 2-quart dish.  Process the cream cheese, mayonnaise, shredded cheese, Parmesan, chiles and jalapenos in a food processor (not necessary to drain the liquid from the peppers - but this might add to the sour-ness).  Spread the dip in the prepared plate.  In a small bowl, mix the panko, Parmesan and melted butter, mixing well.  Sprinkle crumbs over the top of the dip.  Bake for 20 minutes.  Do not overbake, because dip will separate.  Crumbs should be browned and dip should be hot but not boiling.

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