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Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip is from Nowell 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:  
2 (8 Oz) blocks of cream cheese (keep at room temperature, not fridgerated)
1 cup mayonnaise
1 cup Mexican cheese blend, shredded
1 cup Parmesan cheese, I’ve used grated and shredded but prefer shredded best
1 (4 Oz) can chopped green chiles
1/2 cup chopped fresh jalapeños (or 1 [4 oz] can of chopped jalapeños)
OPTIONAL- 1 cup Bread crumbs, 1/2 (1/4 cup) stick melted butter, salt, pepper, dried parsley

Directions:
Directions:
Heat oven to 375º
Use hand mixer or food processor to mix together both blocks cream cheese, 1 cup Mexican cheese and Parmesan cheese, 1 cup mayonnaise, 1/2 cup chopped jalapeños, and can of green Chiles.
Once completely mixed together, spread evenly into a two quart casserole dish.

If you choose to use bread topping:
In a separate bowl, Mix 1 cup bread crumbs, 1/2 cup Parmesan cheese, and 1/2 stick of butter together.
Sprinkle evenly over dip in casserole dish.

Bake for about 20 minutes or until the dip bubbling and/or bread topping is golden brown.

Serve with Ritz, Fritos, Ruffles, of your favorite crackers!

Enjoy!!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I have made this dip on several occasions and constantly received compliments about how delicious it is! (I actually found the recipe on Pinterest 😉)

 

 

 

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