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Jalapeño popper dip
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I had been coming across this recipe for jalapeno popper dip on sites like Big Red Kitchen for a while and I had just been itching to try it. I really like jalapeno poppers and this dip has all of the elements that make jalapeno poppers so good, from the jalapenos to the cream cheese and cheddar cheese to the crunchy bread crumb crust. With the temex kick that I have been on lately it was the perfect time to try this dip out. The jalapeno popper dip was easy to make and the results were great! I increased the amount of jalapenos and added some fresh jalapenos for even more jalapeno flavour and heat. The dip was nice and warm and gooey and oh so tasty! I really enjoyed the spicy cheesy dip and its crunchy topping and I will definitely be making it again. I served the jalapeno popper dip with lime tortilla chips for dipping. Jalapeno Popper Dip (makes 4 snacks sized servings) Printable Recipe Ingredients: | |
1 (8 ounce) package | cream cheese, (room temperature) |
1/2 cup | mayonnaise |
1/2 cup | cheddar cheese, (grated) |
1/2 cup | parmigiano reggiano |
1 (4 ounce) can | sliced jalapenos, (pickled) |
2 | jalapeno peppers, (chopped, optional) |
1/4 cup | panko bread crumbs |
1/4 cup | parmigiano reggiano |
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
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