Jalapeno Popper Dip

This Jalapeno Popper Dip is indulgently rich and creamy, with just the right amount of heat and crunch. A game day must, but is a hit for any gathering throughout the year.

Course Appetizer

Cuisine American

Keyword Jalapeno Popper Dip

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 700kcal

Author Cathy Pollak

Ingredients

2 (8 oz) packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican cheese blend
1 (4 oz) can chopped green chilis (do not drain)
1 (4 oz) can sliced jalapenos (do not drain) – double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

Instructions

Preheat oven to 375 degrees F.
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread mixture into a greased 2-quart casserole dish.
In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes. The top should be browned and the dip bubbling on the edges when it's finished. (Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.) Serve with buttery crackers, French baguette or chips.
Serve with chips, buttery crackers or French baguette.

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