Jalapeño Popper Dip
 
 
Author:
Ingredients
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup mayo
  • ½ cup sour cream
  • 2 cups Colby/Jack shredded cheese (8 ounces)
  • 1 (4 ounce) can diced green chilies, undrained
  • 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
  1. Mix softened cream cheese with the mayo & sour cream.
  2. Stir until smooth.
  3. Add the cheese, chilies, japalenos, bacon, hot sauce, garlic & cumin.
  4. Stir and place in a greased dish. I use my 9" Pyrex.
  5. Melt butter in a small bowl and mix with Panko and Parmesan cheese.
  6. Sprinkle crumb mixture evenly over the dip.
  7. 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/