Anyone out there looking for an easy, last minute appetizer for a holiday party? Yeah, thought there might be a couple of you. This dip is a cinch to put together and people go crazy for this stuff! It tastes just like jalapeno poppers! If you are a fan of those crispy, cheesy, spicy poppers, you'll love this dip. All the spicy jalapenos and creamy cheeses are in the base of the dip, and the topping, made with crispy panko bread crumbs, provides the taste and crunch of the crispy popper coating. It's fiery and sinfully delicious!
Jalapeno Popper Dip
Notes: I always divide my dip into to two small baking dishes. I spread a slightly thinner layer of dip in each of my dishes, then top them using double the amount of breadcrumbs. This provides a great dip-to-crispy topping ratio and I end up with two dips for serving on two separate occasions. Just cover one unbaked dip and store in the fridge until you need it. One is often enough for a small gathering. If you are having a large gathering you can use this same method and place the two dips in different locations around your event.
1 8oz package of cream cheese
1/2 cup mayonnaise (1/2 fat is fine here)
1/2 cup grated, medium cheddar cheese
1/2 cup grated Parmesan cheese
1 small jar of pickled jalapenos
1 small tin of green chilis
1/4 cup panko breadcrumbs (I use 1/2 cup, see note above)
1/4 cup finely grated Parmesan cheese (I use 1/2 cup, see note above)
Preheat oven to 400 degrees.
In the bowl of a food processor, combine the cream cheese, mayonnaise, cheeses, jalapenos (with most of the juice/brine) and chilis. Pulse until well chopped and combined.
Combine panko breadcrumbs and remaining Parmesan cheese in a small bowl and mix thoroughly.
Pour dip into an 8 inch baking dish (or any 2 slightly smaller baking dishes). Top with an even layer of breadcrumb mixture. Bake for 15 minutes, or until the sides are bubbling and the top is golden brown.
Serve with tortilla chips for dipping.