Hot Jalapeno and Chili Popper Dip
Only thing you have to do is watch you don't overbake this, otherwise it will separate. What I do is set the timer for 15 minutes. That seems to do it for me and it's nicely hot and the crumbs are golden--well, you can see the pics--but never more than 20 minutes! If you want more heat, add double the amount of the canned jalapeno peppers. The Midnight Baker, 12/30/13
2 pkgs (8 oz each) cream cheese at room temperature
1 cup mayonnaise
1/2 cup Mexican blend shredded cheese*
1/2 cup grated parmesan cheese
1 can (4 oz) diced green chilis
1 can (4 oz) diced jalapenos
1 cup Panko bread crumbs
1/2 cup grated parmesan cheese
1/4 cup (1/2 stick) butter, melted
1. Preheat oven to 375 degrees F. Grease a shallow 2-quart dish.
2. Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan cheese chiles and jalapenos in a food processor (not necessary to drain the liquid from the cans of peppers). I used my Ninja for this.
3. Spread the dip in the prepared pan.
4. Mix the Panko, Parmesan cheese and melted butter in a small bowl, mixing well.
5. Distribute the crumbs over the top of the dip.
6. Bake at 375 for 20 minutes. DO NOT OVERBAKE as dip will separate. You want the crumbs browned and the dip hot, but not boiling hot.
7. If you can't find Mexican blend shredded cheese in your grocery store, a 1-to-1 mix of shredded sharp cheddar and shredded Monterrey jack is a good substitute.
Only thing you have to do is watch you don't overbake this, otherwise it will separate. What I do is set the timer for 15 minutes. That seems to do it for me and it's nicely hot and the crumbs are golden--well, you can see the pics--but never more than 20 minutes! If you want more heat, add double the amount of the canned jalapeno peppers. The Midnight Baker, 12/30/13
2 pkgs (8 oz each) cream cheese at room temperature
1 cup mayonnaise
1/2 cup Mexican blend shredded cheese*
1/2 cup grated parmesan cheese
1 can (4 oz) diced green chilis
1 can (4 oz) diced jalapenos
1 cup Panko bread crumbs
1/2 cup grated parmesan cheese
1/4 cup (1/2 stick) butter, melted
1. Preheat oven to 375 degrees F. Grease a shallow 2-quart dish.
2. Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan cheese chiles and jalapenos in a food processor (not necessary to drain the liquid from the cans of peppers). I used my Ninja for this.
3. Spread the dip in the prepared pan.
4. Mix the Panko, Parmesan cheese and melted butter in a small bowl, mixing well.
5. Distribute the crumbs over the top of the dip.
6. Bake at 375 for 20 minutes. DO NOT OVERBAKE as dip will separate. You want the crumbs browned and the dip hot, but not boiling hot.
7. If you can't find Mexican blend shredded cheese in your grocery store, a 1-to-1 mix of shredded sharp cheddar and shredded Monterrey jack is a good substitute.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com