Jalapeno Popper Dip

By | October 9, 2020

Jalapeno Popper Dip

This is a post that I posted on my old blog back 5 years ago maybe. I will never forget though Rob’s reaction to this recipe was “where has then been all my life?!?!” I’ve wanted to make the dip again, but my family just really isn’t big dip eaters. I have used the leftovers for a few other recipes. I just love being able to take something prepared and enjoy it and then take what is left and re-purpose it. >>> Jalapeno Poppers – Repurposed Leftovers

Servings: 12
Prep Time: 10 minutes
Cooking Time: 30 minutes

Jalapeno Popper Dip

Ingredients:
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
1/2 cup freshly grated Parmesan cheese

Serve with tortilla chips, Fritos, Wheat Thins, Triscuits


Directions:
1. Preheat oven to 350° and prepare baking dish by spraying non-stick cooking spray.
2. Mix the cream cheese and mayonnaise until smooth using mixer.
3. 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.
4. Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

5.0 from 1 reviews
Jalapeno Popper Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 350° and prepare baking dish by spraying non-stick cooking spray.
  2. Mix the cream cheese and mayonnaise until smooth using mixer.
  3. Drain the green chilies and jalapenos before adding. I sit them top up on a paper towel to drain.
  4. Add in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
  5. Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture.
  6. Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.
  7. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Jalapeno Popper Dip

~Adapted from Food.com

Linking up with Inspire Me Monday


My Random Musings

Jalapeno Popper Dip

6 thoughts on “Jalapeno Popper Dip

  1. Leslie Susan Clingan

    Wow, perfect timing. One of my autumn bucket list activities is to try some green chile recipes. Including green chile cookies!! Absolutely can’t wait to try this recipe. Right on time. Thank you!!

    Reply
  2. Pingback: The Weekly [10.4-10.2020] - A Camera and A Cookbook

  3. Clearissa Coward

    Oh my, these look great. A tasty treat for a football Sunday. The scale is really cool and is eautiful in your vignette. Thank you for sharing at #omhgww.

    Reply
  4. Pingback: What's Up Wednesday ~ October 2020 - A Camera and A Cookbook

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.