jalapeno and green chile dip
Crazy delicious and highly addictive, this dip is also known as jalapeno popper dip. The perfect blend of heat and cool creaminess. Wonderful served with lime tortilla chips or toasted baguettes but any dipper will do. Adjust the peppers according to your taste for heat. More green chilies for sassy mildness or more jalapenos for bold heat. Either way, you won't be able to stop eating the sultry cool goodness!
prep time
10 Min
cook time
25 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 2 - 8 ounce blocks cream cheese, softened to room temperature
- 1 can 4 ounce of chopped jalapenos, drained or 4 small fresh jalapenos, seeded and diced fine
- 1 can 4 ounce green chilies, drained
- 1/2 cup real mayonnaise
- 1/2 cup parmesan cheese, grated
- 1 cup cheese, grated (cheddar, 4 cheese mexican blend, monterrey jack, etc.)
- FOR TOPPING:
- 1/2 cup parmesan cheese, grated
- 2/3 cup panko bread crumbs
- 1/4 cup butter, melted
How To Make jalapeno and green chile dip
-
Step 1Preheat oven to 350. In a large bowl, stir together softened cream cheese, jalapenos, chilies, mayo, parmesan cheese, and cheese of your choice. Pour into 8 x 8 baking dish.
-
Step 2In a small bowl, stir panko and parmesan, and melted butter together. Pour evenly on top of dip mixture.
-
Step 3Bake at 350 for 20-25 minutes; until crumbs are browned and dip is just heated through. Because of the mayo, you do not want to overbake this.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes