This dip was so good, I made it twice in one week. Once, as "dinner" (haha) for my husband and I, and again, doubled, for a get-together. I'm happy to say that even leftovers warmed in the microwave are just as good as fresh. I left out the fresh jalapenos when making this and just used pickled ones from a jar. This was a hit with pretty much anyone who had some.
I can't get small cans of pickled jalapenos here, so I just estimated the amount out of the big jar. You can do the same, or even measure (on a scale) if you want to be precise. If you can get Neufchatel cheese, use that instead of full-fat cream cheese. Also try low-fat mayo if you have that on hand!
Jalapeno Popper Dip
adapted from Closet Cooking
- 1 (8 ounce) package cream cheese (or Neufchatel), room temperature
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese (I used colby-jack)
- 1/2 cup grated parmigiano reggiano (parmesan)
- 1 (4 ounce) can sliced jalapenos (pickled), drained (use more or less, if desired)
- 2 jalapeno peppers, chopped (optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a small, lightly greased baking dish.
- 2. Mix the panko bread crumbs and 1/4 cup parmigiano reggiano and sprinkle over the dip.
- 3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 15-20 minutes.
Tip: Add crumbled bacon for a bacon wrapped jalapeno popper version!
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