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Jalapeno Popper Dip Recipe

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This recipe for Jalapeno Popper Dip is from VanAusdal Family 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:  
4-6 Jalapenos
1 8 oz package cream cheese, softened
1 cup sour cream
1 tsp garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese

Topping:
1 cup Panko bread crumbs
4 tbsp butter, melted
1/4 cup shredded parmesan cheese
1 tbsp fresh parsley
Directions:
Directions:
1. Roast jalapenos. To do this, cut the jalapenos in half length-wise and remove seeds. Line a cookie sheet with aluminum foil. Place cut jalapenos on the cookie sheet, skin side up. Broil the jalapenos in the oven until the jalapenos are mostly black, about 3-5 minutes. Remove jalapenos and immediately place them on a flat surface and cover with a large bowl to steam them for about 30 minutes. Now, remove the skin of each of the jalapenos. It should be somewhat flaky and peel off easily. Dice the peeled jalapenos.
2. Preheat oven to 375º.
3. With a mixer on medium, combine cream cheese, garlic powder, and sour cream until fluffy.
4. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos; mix well.
5. Spread into an 8x8 baking dish.
6. Combine bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and parsley.
7. Sprinkle the crumb topping over the cream cheese mixture.
8. Bake 15-20 minutes or until hot and breadcrumbs are golden brown.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
1hr 15 min

 

 

 

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