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

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

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Lysha @ A Camera & A Cookbook

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.

3.5.3251

~Adapted from Food.com

Linking up with Inspire Me Monday