Jalapeno Popper Dip – This straightforward Jalapeño Popper Dip is certainly one of our favorites. It’s the proper dip to make throughout the winter months as a result of its heat and creamy dip. Each time I make this dip, I all the time come house with an empty dish. It’s that good!
TIPS FOR MAKING THIS PARTY-FAVORITE APPETIZER
- Don’t fear, this dip not blazing sizzling. It simply has a slight kick. If you would like it hotter, you could possibly actually add in additional jalapeños.
- Each time a recipe requires softened cream cheese, I go away it out on my counter in a single day to make it the following day. Or if I’ve forgotten to depart it out, I minimize up the unwrapped cream cheese into small cubes, place it on a plate, and go away it out on the counter for about 10 minutes till softened or use the softening possibility in your microwave oven.
- Cooked, chopped bacon might be added for much more taste.
- If you happen to don’t have Panko bread crumbs, simply used crushed Ritz crackers.
HOW TO MAKE JALAPENO POPPER DIP (STEP-BY-STEP):
- Garlic butter chicken thighs – VERY Easy to Make and SO GOOD!
- Salmon in Roasted Pepper Sauce
- Try this ultimate easy sweet and sour chicken
- Dump and Bake Chicken Alfredo Pasta Casserole
- Parmesan Crusted Cod – an easy, healthy, delicious fish meal!
Jalapeno Popper DipCourse: AppetizersCuisine: American
This Jalapeño Popper Dip appetizer is a warm, creamy recipe with a crunchy topping on the way to be the marvel hit at any birthday celebration or gathering.
1 cup mayonnaise
1 cup shredded Mexican Cheese Blend shredded
1 cup shredded Parmesan Cheese
2 (8 oz) blocks cream cheese softened to room temperature
1 (4 oz) can chopped jalapeños (or 1/2 cup chopped fresh jalapeños)
1 cup Panko bread crumbs
1 (4 oz) can chopped green chiles
1/4 cup salted butter (1/2 stick), melted
salt, pepper, dried parsley (to taste)
- Preheat oven to 375F degrees.
- Spray a 2-quart casserole dish with nonstick cooking spray.
- Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
- Spread the dip filling into your casserole dish.
- In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
- Sprinkle crumb mixture evenly over dip filling.
- Bake for about 20 minutes (on the middle rack). Do not overcook.
- Topping should be golden brown and the dip should be gently bubbling around the edges.
- Serve with your favored buttery crackers!
- Want much less warmth? Just take the seeds out of the jalapeños while chopping them up. The heat in jalapeños is in their seeds.
- Calories: 576kcal | Carbohydrates: 10g | Protein: 13g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 114mg | Sodium: 1047mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1416IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 1mg