Hot Jalapeno Popper Dip


I made this for a group of people that like good food and know good food…

This was a huge hit! It’s a little spicy, but not TOO spicy. Just the right amount of heat to make it kid and wimp friendly. I served it with corn chips and it was a delicious combination!

Hot Jalapeno Popper Dip:
2 packages (8 ounces each) cream cheese, softened
1 cup light mayonnaise
4 oz shredded Monterey Jack cheese
1 (4 ounce) can chopped fire roasted green chilies ( drained )
1 (4 ounce) can diced jalapeno peppers ( drained )
1 cup shredded Parmesan cheese
½ cup panko bread crumbs

~ In a large bowl, mix the first five ingredients until blended; spread into an ungreased 9-in. pie plate ( or a bigger dish if you like it on the thinner side with more crunchy toppings ) Sprinkle with Parmesan cheese; top with panko bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned and bubbly.

Enjoy warm and serve with your choice of corn chips, tortilla chips, pretzels, crackers, baguette, red bell peppers… the options are endless!


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