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Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip, by , is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela McMahon

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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