Jalapeno Popper Dip

By margiekyle

Ingredients

• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese, shredded
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 (4 ounce) can sliced jalapenos (pickled), drained
• 2 jalapeno peppers, chopped (optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano (parmesan), grated

Details

Preparation time 10mins
Cooking time 30mins
Adapted from closetcooking.com

Preparation

Step 1

1.Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.

2.Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

3.Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low. Toast the panko and sprinkle it on top just before serving.

Tip: Add crumbled bacon for the bacon wrapped jalapeno popper version!