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Thursday, December 26, 2013

Hot Jalapeño Popper Dip

Creamy yet spicy now that's a really good treat, warm and delicious served with tortilla chips or crackers
You'll see the dish disappear quickly too.

2 (8 oz.) blocks cream cheese, softened
1 cup Kraft mayonnaise
1 cup Kraft Mexican Cheese Blend, shredded
1 cup Kraft Parmesan Cheese (divided use)
1 (4 oz.) can chopped green chiles
1 (4 oz.) can chopped jalapeños (or 1/2 cup chopped fresh jalapeños )
3 strips of Red Roasted Peppers(jar)
1 cup Panko bread crumbs
1/2 stick (1/4 cup) butter, melted
pepper, dried parsley (optional)

Preheat oven to 350F degrees.

Spray a 2-quart casserole dish with nonstick cooking spray.

Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and  jalapeños.  I also add in a pinch of salt and pepper. You do not need to drain either can of peppers.

Spread the dip filling into your casserole dish.

In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
Sprinkle crumb mixture evenly over dip filling.

Bake for about 20 minutes (on the middle rack). Do not overcook.
Topping should be golden brown and the dip should be gently bubbling around the edges.

Serve with your favorite buttery crackers!

Note: Want less heat? Just take the seeds out of the jalapeños when chopping them up.  The heat in jalapeños are in their seeds.

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