I've posted before about my love of dips. I think they're the perfect party food, and there are so many options. When I saw this recipe for Jalapeno Popper Dip, I immediately saved it to try. Jalapeno poppers are pretty popular in my family, so I thought a dip that combines those flavors would go over well.
Bob and I hosted a graduation party BBQ for my new brother-in-law Steve, and I thought this dip would be a nice addition. Diced jalapenos mixed with cream cheese and spices, topped with a delicious layer of Mexican blend cheese and panko bread crumbs? Yum. This dip was delicious, and the fam loved it. It's definitely not too spicy but had a nice balance of flavors. I'm sure it would be great served with carrots and celery, but I prefer Tostitos Scoops!
And just look at that cheesiness!
Thanks for lending me a "hand" Mom!
Jalapeno Popper Dip
2 8-ounce packages cream cheese (I used 1/3 less fat), at room temperature
1/2 cup mayonnaise (I used light)
1/2 cup roasted red bell peppers, chopped
6 jalapeno peppers, seeded, ribbed and finely diced
2 cloves garlic, minced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
1 1/2 cups Mexican blend shredded cheese, divided
1 teaspoon Ancho chili powder
1 teaspoon ground cumin
1 cup panko bread crumbs (I actually reduced this to about 1/2 cup)
Preheat oven to 350 degrees.
1. In a medium bowl, combine cream cheese and mayo.
2. Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin. Mix well to combine to a uniform mixture.
3. Spread dip into a baking dish, smoothing into an even layer. (I used an 11 x 7-inch dish)
4. Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin.
5. Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown.
6. Serve warm or at room temperature with tortilla chips.
Source: Adapted from Homemade by Holman