Jalapeno Popper Dip
It’s strange how the mind works. It’s strange how my mind works. As an example, how do I look at Jalapeno Popper Dip and picture a palomino with jalapenos? I’ve accepted there is no clear (or sensible) answer.
With that out-of-the-way, I can now talk about party favorite Jalapeno Popper Dip. Each time I have served it, I’ve received praise about its deliciousness. I’m not kidding, people go on-and-on-and-on-and-on about how tasty this concoction is. Here is a list of all the attendees at its party debut: Becky (my daughter) and…me. We went crazy for it!!
Seriously, I haven’t had a chance to share this at any larger gathering, but let me assure you, I will very soon and often. I love to be complimented.
This is a great dip for so many reasons:
It’s easy to make with ingredients most people have on hand.
It’s beautiful – enough said.
Everyone (ok, almost) loves jalapeno poppers.
It’s versatile. …just a few suggestions: Make it as mild or hot as suits you. Add hot sauce, cooked sausage or hamburger, add a touch of sweetness using pepper jelly. Change up the toppings or add chopped pecans or walnuts.
…and, one of my favorite reasons it is a great dip…
Jalapeno Popper Dip freezes well. When you have a few extra minutes, mix all ingredients (except the topping & garnishes) together and scrape the dip into a sprayed freezer-friendly container. Just don’t add the topping until ready to bake. When ready to use, preheat the oven, add the topping, cover loosely with foil and bake an extra 10 minutes or so. Ta-Da!!
Jalapeno Popper Dip is golden brown, spirited and gorgeous – just like my jalapeno palomino.
For another terrific and fun jalapeno appetizer, try my Jalapeno Popper Mummies.
- 2 (8 oz. ea.) packages cream cheese, softened
- ¼ cup sour cream
- 1 cup Mexican cheese blend or Pepper Jack cheese
- 1-2 (4 oz.) cans chopped green chilies, drained
- 1-2 jalapenos, ribs and seeds removed, minced
- ½ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon chopped fresh parsley
- ½ cup chopped or sliced canned or fresh jalapeno peppers
- For serving:
- Chips, crackers, crudités
- Preheat oven to 375°F and spray a 9-inch pie plate or baking dish lightly with cooking spray.
- In a large bowl, cream together cream cheese, sour cream, Mexican cheese, green chilies, jalapeno and Parmesan cheese. Pour into the prepared dish.
- In a small mixing bowl, combine breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cream cheese mixture.
- Bake at 375°F for 25-35 minutes or until golden brown & bubbly. Sprinkle with parsley or cilantro and, if desired, ½ cup jalapeno peppers over the top, and serve with chips, crackers and/or crudités.