We had some friends over for dinner on Sunday night. I've had my eye on this jalapeño popper dip, so I decided to let them be my Guinea pigs. I like things pretty mild, so was curious to know how hot it would be. It had a kick, but wasn't so hot that I needed to have a drink of water. We thought it was very good. I only made half of the recipe since we were a small crowd and I really didn't need to eat much of it.
Jalapeno Popper Dip
2 (8 oz.) cream cheese, softened
1 c. mayo
1 (4 oz.) can chopped green chiles
1 (4 oz.) can slice jalapeños, well drained and chopped if desired
1 c. grated parmesan cheese
1/2 c. panko bread crumbs
Mix together cream cheese, mayo, green chiles, jalapeños and 1/2 cup of the parmesan cheese. Spread into oven safe dish (sprayed with cooking spray). Mix remaining parmesan cheese with the panko bread crumbs. Sprinkle on top of dip. Bake at 350 for 25 minutes or until topping is browned and dip is bubbling.
I served with Stacy's bagel chip. You could use corn chips, pita chips, crostini, etc.
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