jalapeño popper dip
This dip is based on the typical jalapeno poppers that you see on most appetizer menus. The first time I made jalapeno poppers, I couldn’t eat them. Apparently the peppers I picked to stuff were too spicy to eat on their own, even with the cream cheese filling. Dad and I just could not finish them because we were dying. With this dip, you can control the heat level with the amount of seeds and membrane you add. The first time I made this, I put very little in, and the spice level just wasn’t there. This time around, I put all of the seeds in. It uh definitely opened up your sinuses.
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yield
serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For jalapeño popper dip
- DIP
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16 ozcream cheese, softened (2 - 8 ounce packages)
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1 cmayonaise
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1/2 ccooked bacon, chopped
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1 1/2 cgreen jalapenos, chopped (roughly 6 peppers)
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4 clovegarlic, minced
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1 conion, chopped
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1/2 tspground cumin
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1 1/2 cshredded cheddar cheese
- TOPPINGS
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1 cpanko breadcrumbs
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1 cgrated parmesan cheese
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4 Tbspmelted butter
How To Make jalapeño popper dip
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1Preheat the oven to 375 degrees.
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2For the dip: In a large bowl, beat together cream cheese, mayonnaise/sour cream, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese until all mixed together.
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3Spread mixture into 9 x 13-inch pan or similar-sized casserole dish.
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4For the topping: In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened.
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5Spread evenly on top of cream cheese mixture.
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6Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
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7Let it rest for a few minutes before serving.
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8Serve with potato chips, tortilla chips, or Fritos scoops.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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