Jalapeño Popper Dip

By goldens64

Ingredients

• 2 (8 oz) packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup Parmesan cheese
• 1 (4 oz) can chopped green chilies
• 1 (4 oz) can sliced jalapeños
• 2 to 3 fresh jalapenos (optional)
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Details

Servings 10
Adapted from bigredkitchen.com

Preparation

Step 1

Roast the fresh jalapenos by placing on a piece of tin foil and putting under the broiler for about 5 to 7 minutes per side. Remove from the oven and immediately place in a ziploc bag to sweat for about 5 minutes. Remove from ziploc bag, cut off stem, remove seeds.

In a food processor add the first 6 ingredients (7 if adding the fresh jalapenos) and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole.

In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not overheat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Serve with Buttery crackers or a sliced French baguette.