Tuesday, August 30, 2011
This weekend was the first party in our new neighborhood. I wanted to try recipe I'd never made before and bring something for a crowd. Since I'd been wanting to make jalapeno popper dip for a while and I decided this was the perfect occasion. It was a toss up whether the commissary (military grocery store) would have jalapenos because we get limited produce over here in Okinawa. Thankfully there was a bag of fresh jalapenos just waiting for me to use it in this creamy, cheesy, spicy, and intensely flavorful dip.
If you don't like too much heat I would recommend using only 2 fresh jalapenos instead of 4. Served with lime tortilla chips for scooping this dip was a hit at the party and will be at yours too!
Jalapeno Popper Dip
From Closet Cooking
Makes a 9X13 casserole dish
2 (8 ounce) packages of cream cheese at room temperature
1 cup mayonnaise
1 cup cheddar cheese, grated
1 cup parmigiano reggiano, grated
8 ounces sliced jalapenos (canned)
4 fresh jalapenos peppers, chopped
1/2 cup panko bread crumbs
1/2 cup parmigiano reggiano
Preheat oven to 374 degrees. Combine the cream cheese, mayonnaise, cheddar cheese, 1/2 cup parmigiano reggiano and jalapenos in a large bowl.
Mix until completely combined. Spread into a 9X13 casserole dish.
Mix together the panko bread crumbs and remaining 1/2 cup of parmigiano reggiano and sprinkle over the top of the dip.
Bake uncovered until bubbling and sides and golden brown on top about 15-20 minutes. Serve immediately.