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| Hot Jalapeno & Chili Popper Dip |
Watch your guests dive into this hot popper dip. The ultimate party food!
It’s holiday party time folks! You can find no better appetizer than this hot dip recipe.
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| Dig In |
This dip is very easy to make and even easier to eat! Make sure you serve it with plenty of crackers or tortilla chips, and be prepared…be VERY prepared to make a few more dishes of this dip during the party!
Only thing you have to do is watch you don’t overbake this, otherwise it will separate. What I do is set the timer for 15 minutes. That seems to do it for me and it’s nicely hot and the crumbs are golden–well, you can see the pics–but never more than 20 minutes!
If you want more heat, add double the amount of the canned jalapeno peppers.
Hot Jalapeno Chili Popper Dip
Ingredients
- 16 oz cream cheese at room temperature
- 1 cup mayonnaise
- 1/2 cup Mexican blend shredded cheese*
- 1/2 cup grated parmesan cheese
- 4 oz canned diced green chilis
- 4 oz canned diced jalapenos
- 1 cup Panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup butter melted
Instructions
- Preheat oven to 375 degrees F. Grease a shallow 2-quart dish.
- Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan cheese chiles and jalapenos in a food processor (not necessary to drain the liquid from the cans of peppers). I used my Ninja for this.
- Spread the dip in the prepared pan.
- Mix the Panko, Parmesan cheese and melted butter in a small bowl, mixing well.
- Distribute the crumbs over the top of the dip.
- Bake at 375 for 20 minutes. DO NOT OVERBAKE as dip will separate. You want the crumbs browned and the dip hot, but not boiling hot.
Notes
Nutrition
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| Jalapeno and Chili Popper Dip |
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