Sunday, December 18, 2011

Jalapeno Popper Dip

A close friend of ours hosted his annual Christmas party last night and I was in charge of an appetizer and dessert. The first time I had this dip I was completely amazed. It is seriously addicting and I couldn't wait to make it!  
This dip is everything that makes jalapeño poppers so amazing, and then some. It’s ooey, gooey, creamy, cheesy and spicy. It has a cheesy, buttery breadcrumb crust. It is dip heaven. The best way to eat this dip: with a cold beer! :)
Jalapeno Popper Dip
Recipe adapted from Sweet and Savory Food
8 ounces cream cheese, at room temperature (I used fat free)
1/2 cup reduced fat sour cream
1/2 reduced fat mayonnaise 
4-ounce can diced jalapeño peppers, drained
1 clove garlic, minced
½ teaspoon cumin
1½ cups shredded Mexican blend cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees.
2. Combine the cream cheese, mayonnaise, sour cream, jalapenos, garlic, cumin and shredded cheese in a mixing bowl. Pour the mixture into an 8x8 baking dish.
3. Combine the breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with tortilla chips or crackers

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