Jalapeño Popper Dip
A classic appetizer but in dip form, this Jalapeño Popper Dip is creamy, spicy, and has a bit of crunch thanks to a parmesan panko topping. This is an appetizer dip you're going to look for any excuse to make.
Servings 10
Calories 391kcal
Ingredients
- 2 packages (8 oz. each) cream cheese softened
- 1 cup mayonnaise
- 1 can (4 oz.) chopped green chilies drained
- 1 can (4 oz.) diced jalapeño peppers slightly drained
- 1 whole jalapeño deseeded and diced*
- ½ cup shredded Mexican-style cheese blend
- 2/3 cup shredded mozzarella cheese
Topping
- 1 cup panko bread crumbs
- ½ cup freshly grated parmesan cheese
- Serve with Fritos Scoops and/or Ritz crackers.
Instructions
- Begin by preheating your oven to 350 degrees F. Spray an oven-safe baking dish (about the size of a deep dish pie pan) with cooking spray. Set aside.
- In a large bowl add the cream cheese and mayonnaise. Blend until smooth. (I recommend a hand mixer, but a wooden spoon will do.)
- Stir in the green chilies, jalapeño peppers, Mexican-style cheese blend, and mozzarella cheese. Transfer this mixture to the prepared baking dish.
- In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle evenly over the cream cheese mixture.
- Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
- Serve with Fritos Scoops and/or Ritz crackers.
Notes
*Want a spicier dish? Include the seeds and ribs from the jalapeño pepper for added heat. You could also include an additional fresh jalapeño pepper.
Nutrition
Calories: 391kcal | Carbohydrates: 9g | Protein: 8g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 536mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 16mg | Calcium: 202mg | Iron: 0.5mg
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.
