Saturday, November 7, 2015

Jalapeno Popper Dip

Who doesn’t love this dip? I am not an exception. I’ve been making this dip for so many years now. I didn’t realize until now that I haven’t posted it. So here it goes.

Here’s how I made it:

Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1 (4 ounce) can sliced jalapenos (pickled), drained
2 jalapeno peppers, chopped (optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated

How to:

Mix the cream cheese, mayonnaise, cheddar cheese and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.
Serve with your favourite crackers, garlic bread chips, whatever comes to your mind.

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