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Jalapeno Popper Dip Recipe Recipe

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This recipe for Jalapeno Popper Dip Recipe, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sonal Banka

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 -ounce) packages of cream cheese, allowed to soften at room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Monterey Jack, half cheddar cheese)
1 cup grated Parmesan cheese
1 (4 -ounce) can chopped green chilies
1 (4 -ounce) can sliced jalapenos, more if you like heat
1 cup panko breadcrumbs

Directions:
Directions:

Preheat the oven to 375 F.

In a food processor, combine the softened cream cheese, mayonnaise, shredded cheese, 1/2 cup of the Parmesan cheese, the green chilies and jalapenos and process until smooth. You do not need to drain the can of jalapenos or the can of chiles, but if you prefer a dip that's a little less creamy, you can omit these juices.

Spread the dip into a greased 2-quart casserole.

In a medium bowl, mix the panko breadcrumbs, the remaining 1/2 cup of Parmesan cheese, and the melted butter. Sprinkle the crumb mixture evenly over the dip.

Bake for about 20 minutes, or until the top is golden brown, the dip is heated through and bubbles gently on the edges.

Serve the dip warm with buttery crackers or a sliced French bread.

Recipe Notes and Tips:

Do not overcook this dip or the mayonnaise will separate and you will have a grease puddle in your dip.

You can assemble the dip up to one day ahead and refrigerate it, then bake just before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
I started making this dip almost 10 years ago and it is still a hit at any party or gathering.

 

 

 

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