Jalapeno Popper Dip

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 Dip

Recipe by BobbyCourse: AppetizersCuisine: American

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

576

kcal

Total time

30

minutes

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.

Ingredients

• 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)

Instructions

• 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.

Notes

• 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.
• NUTRITION
• 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