TABS

Monday, January 20, 2014

Jalapeno Popper Dip - perfect for the Superbowl, tailgaiting or any party!

The superbowl is approaching and I thought I have to make the time to share this recipe because it's one of my favorites, and PERFECT for Superbowl Sunday!

It's also super easy!



I serve it with buttery crackers {such as Ritz, maybe they even have their football shape edition out? Or snowflakes in the winter...}

The simple ingredients you'll need are:

  • 2 (8 ounce) packages cream cheese, room temp
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
  • 1/2 cup Parmesan cheese
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can sliced jalapenos - double if you like heat
  • 1 cup panko bread crumbs
  • {another} 1/2 cup Parmesan cheese
  • 1/2 stick butter, melted
Preheat oven to 375 degrees.

You'll need to first blend up the  cream cheese, mayo, shredded cheese, Parm cheese & chilies and jalapenos. You could use a food processor if you have one.. I do not so I just chop everything up super fine with knife or hand chopper.

Spread this mixture into a greased 2qt. casserole

In a seperate bowl mix the bread crumbs, Parm cheese & butter, mix well.
Then sprinkle this mixture over the spread in the casserole.

Bake for 20 minutes.

The top will be toasty brown & the mixture will be bubbly. You don't want to overcook though or the mayo can separate and it could get too oily.

This is what I'm making {probably doubling the recipe} this year & I encourage you all too as well! It will be a hit!