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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip is from The Cook Medical Center 2014 Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz.) packages cream cheese, room temp
1 c. mayonnaise
1 c. shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 c. Parmesan cheese
1 (4 oz.) can chopped green chilies
1 (4 oz.) can sliced jalapeños - double if you like heat
1 c. panko bread crumbs
1/2 c. Parmesan cheese
1/2 stick butter, melted
Directions:
Directions:
In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375ºF. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.
Personal Notes:
Personal Notes:
I make this frequently for parties. It's always a crowd pleaser.

 

 

 

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