Hot Jalapeño and Chilli Popper Dip

From "The Midnight Baker" on Facebook NO NEED TO DRAIN THE LIQUID FROM THE CANNED PEPPERS

Hot Jalapeño and Chilli Popper Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pkg (8 oz each) cream cheese (room temp)

  • 1

    cup mayonnaise

  • ½

    cup shredded Mexican blend cheese

  • ½

    cup grated parmesan cheese

  • 1

    can (4 oz) died green chilies

  • 1

    can (4 oz) diced jalapeños

  • 1

    cup Panko bread crumbs

  • ½

    cup grated parmesan cheese

  • ¼

    c melted butter (½ stick)

Directions

Preheat oven to 375 Grease a shallow 2 quart dish Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan, chilies, and jalapeños in a food processor. Spread the mixture in prepared pan Mix the Panko, parmesan, and melted butter in a small bowl. Spread Panko mixture over top of dip Bake for 20 minutes (DO NOT OVER BAKE). You want the bread crumbs browned, and the dip hot, but not boiling hot. Server warm with crackers.


Nutrition

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