Jalapeno Popper Dip

Photo by Katie Kay

This picture doesn't do this dip justice.  This Jalapeno Popper Dip is cheesy, spicy, and super freaking awesome.  I adjusted the original recipe slightly to make it more spicy, and I think it has achieved perfection.  I've made this many times for parties, and it's always plenty of dip to serve everyone.  If you're worried about not having enough, you can double the recipe in the same size pan.

In the picture above, I forgot to spray my Panko crumbs with cooking spray.  They never achieved a pretty golden color, but the taste was the same.  So if you want to save yourself 5 or 10 calories in the dish, skip the spray.  For appearances, I'd go ahead and spray it.

Also, next time I make this I'll take a picture that better shows the creamy, chunky goodness and post it below.

Love it!

Jalapeno Popper Dip

1 package cream cheese, softened

1/2 cup mayonnaise

1 (4 oz.) can chopped green chiles, drained

1 (4 oz.) can diced jalapeño peppers, drained

1/4 cup shredded Mexican style cheese

1/4 cup shredded mozzarella cheese

1/2 cup Panko breadcrumbs

1/4 cup grated Parmesan cheese

Cooking spray

Preheat the oven to 350.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon until combined.  Spread the mixture into an 8x8 square baking dish.
  

In a small bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with chips, baguette slices, vegetables, etc. as desired.  

Source:  Annie's Eats