Rachel's Recipes

Jalapeno Popper Dip

Posted on: February 7, 2010

This is a little bit of work since you have to dirty your food processor, but it’s definitely easier than making your own poppers!

2 packages cream cheese, 8 oz each, softened (I used neufchatel)
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 4 ounce can chopped green chilies, undrained
1 4 ounce can sliced jalapenos, undrained (or more depending on how much heat you like)
1 cup Parmesan cheese, divided
1 cup panko bread crumbs
1/2 stick butter, melted

In a food processor add the cream cheese, mayo, Mexican cheese, chilies, jalapenos and 1/2 cup Parmesan and process until smooth. If you have a small food processor like me, combine the ingredients in a bowl, mix together and process in batches (it took me three). Spread the dip into an 8×8 pan. (I made the dip ahead of time and chilled it at this point.)

In a microwave safe bowl melt the butter. Mix in the bread crumbs and the remaining 1/2 cup of Parmesan cheese. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Serve with tortilla chips, crackers, or a sliced French baguette.

Source: Big Red Kitchen


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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