Jalapeno Popper Dip
Author: Lysha @ A Camera & A Cookbook
Recipe type: Appetizer
Cuisine: American
Serves: 12
- 3 (8 oz) packages cream cheese, softened
- 2 cup mayonnaise
- 2 (4 oz) can chopped green chilies, drained
- 8 oz canned diced jalapeno peppers, drained
- 1 cup shredded Mexican style cheese
- 1 cup shredded Mozzarella cheese
- 1 cup Panko bread crumbs
- ½ cup freshly grated Parmesan cheese
- Serve with tortilla chips, Fritos, Wheat Thins, Triscuits
- Preheat oven to 350° and prepare baking dish by spraying non-stick cooking spray.
- Mix the cream cheese and mayonnaise until smooth using mixer.
- Drain the green chilies and jalapenos before adding. I sit them top up on a paper towel to drain.
- Add in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
- Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture.
- Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.
- Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/jalapeno-popper-dip/
3.5.3251