4-5 jalapeno peppers, seeded and diced, I like to use about ½ cup of the jarred picked ones. I find the "heat" varies so much in the fresh jalapenos from the market.
6-8 strips of bacon, cooked and crumbled
1 teaspoon Frank's hot sauce
¼ teaspoon garlic
¼ teaspoon cumin
3 tablespoons butter, melted
1 cup Panko bread crumbs
½ cup grated Parmesan cheese
Instructions
Mix softened cream cheese with the mayo & sour cream.
Stir until smooth.
Add the cheese, chilies, japalenos, bacon, hot sauce, garlic & cumin.
Stir and place in a greased dish. I use my 9" Pyrex.
Melt butter in a small bowl and mix with Panko and Parmesan cheese.
Sprinkle crumb mixture evenly over the dip.
Bake in a 375 degree oven for 25-30 minutes until it is bubbly and the top is golden brown.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/jalapeno-popper-dip/