Monday, October 15, 2012

Jalapeño Popper Dip - So Delicious!

My lovely daughter Michelle found a similar recipe and today she made this fantastic dip with her alterations.  This creative jalapeño popper dip recipe has the great spicy taste of fried jalapeño
poppers without all the extra work.  I actually think it tastes so much better than the fried
jalapeño poppers. 

What is written below would be a basic recipe that anyone would enjoy - even my near 3-year old granddaughter was seen eating it out of the bowl with a spoon!  We would both like more jalapeños in ours but extras can be served on the side.

This recipe can easily be halved. 

Makes 10 Portions of Jalapeño Popper Dip
Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes


2 (8 ounce) packages Neufchâtel cheese, room temp (lower fat cream cheese)
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 cup Parmesan cheese
2 (4 ounce) cans chopped mild green chillies (like Ortega brand) - do not drain
1 (4 ounce) can sliced jalapeños - double if you like more heat - We do!

1 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted


Preheat oven to 375°F/190°C

Dip:  In a food processor, add the first 6 ingredients and process until smooth. You do not
need to drain either can of peppers. Spread the dip into a lightly-greased 2-quart casserole.

Topping:  In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.
Sprinkle crumb mixture evenly over the dip and bake in preheated 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-cook this dish or the mayonnaise with separate and you will have a grease
puddle in your dip. If this does occur, simply absorb the extra oil with a bit of paper towel.

Serve with tortilla chips.  Raw veggies such as carrot and celery sticks would be nice as well.

K (D)