Tasty Tuesday: Jalapeño Popper Dip

IMG_6046This Sunday is one of those days where people gather around a TV and have people over, because ‘MERICA! FOOTBALL! RAH! even if we don’t give two shits about what teams are playing (both of mine are out, and I’m bitter). But one thing I can get behind on Super Bowl Sunday is FOOD! 🙂 And I’m a midwestern ‘merican, so DIPS! Haha. Apparently this is not a thing enjoyed by all cultures, and I don’t know why, because dips are delicious. Not good for you, but delicious.

So, between all those 7 layer taco dips, buffalo chicken dips, and whatever you call that Velveeta + sausage or beef + salsa dip – try yourself some Jalapeño Popper Dip! I take this to parties often. Or, ya know, just make it for myself and eat it like a fat kid. 🙂 I mean, have you had a jalapeño popper? The spiciness cut by the creamy awesomeness that is cream cheese?! OMG. So. effing. good.

So try this deconstructed version this Sunday (and all the time after that, because you’ll understand how awesome this is) and be ready for the “THIS IS AMAZEBALLS!” from your guests.

Jalapeño Popper Dip
Serves 8-10

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños – I actually do a diced fresh jalapeño, or two depending on the heat you want, instead!

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

Blend the first 6 ingredients – if you want a smoother dip, you can blend them in a food processor. (If using canned peppers, you do not need to drain either can of peppers.) Spread the dip into a greased Pyrex – a casserole bowl, 9×9, or 9×13 – just depends on how thick you want it. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette or tortilla chips!

Let me know what you think!

*original recipe found at link above!

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