Jalapeno Popper Dip
Make hot and spicy or nice and mild, either way, it is a show stopping hit!
Recipe type: Appetizer
Serves: 16 servings
  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 cup Mayonnaise
  • 1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
  • ½ cup Parmesan cheese
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can diced jalapenos
  • 1 cup panko bread crumbs
  • ½ cup Parmesan cheese (yes, another ½ cup)
  1. Preheat oven to 375 degrees F.
  2. Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chilies or jalapenos.
  3. Spread this mixture into a greased baking dish or pie plate.
  4. In a bowl, combine the Panko breadcrumbs and Parmesan cheese. Sprinkle this crumb mixture evenly over the dip.
  5. Bake for 20 minutes, until top lightly brown and the edges bubble. DO NOT overbake. This will result in the mayonnaise separating and will leave you with a greasy mess.
Recipe by Pray Cook Blog at https://praycookblog.com/jalapeno-popper-dip/