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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip is from The Family of Leroy and Delores Kanagy, 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. cream cheese (soften)
1 cup of mayonnaise
1 can of chopped jalapeño peppers (drained)
1 can of chopped chillies (drained)
1 cup of Montarey Jack cheese (shredded)
Parmesan cheese (shredded)
Panko bread crumb
cooked crumbled bacon (optional)
Directions:
Directions:
Heat oven to 400º. Mix together cream cheese and mayonnaise. Add peppers, Monteray Jack cheese and bacon to cream cheese mixture. In a 9 x 9 ungreased pan, add mixture. Sprinkle parmesan cheese on top of mixture. Top with Panko bread crumbs. Bake for 22-25 minutes or until golden brown on top. Serve dip warm with tortilla chips.
Personal Notes:
Personal Notes:
I have a decorative deep dish 9" pie pan that I use to make this recipe. Depending on the time of year, I have used jalapeños and Hungarian wax peppers from my garden.

 

 

 

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