A Super Simple Dip for Super Bowl Sunday - Jalapeno Popper Dip

From the kitchen of One Perfect Bite...This dip really does taste like jalapeno poppers. I've seen the recipe for it for years, but today, for whatever reason, the spirit moved me and I decided to give it a test run. If you like a dip with some bite, I suspect you'll enjoy this, both for its flavor and its ease of preparation. It is effortless to make and my only complaint regarding the recipe is that it makes too darn much for a party of two. The Silver Fox and I are not great snackers, but we tried the dip on some crackers and then thinned it with some milk and used the remainder of it to make an other worldly mac n' cheese. Feel free to use cheddar or a blended Mexican cheese when you make this. Interestingly, the dip can be served hot or cold. If, however, you decide to serve it cold, cut back a bit on the crumb topping. The topping is lovely for the warm version of the dip because it adds some color to an otherwise pale dish, but its a bit much for the cold version. If you are looking for simple something something to serve while watching the Super Bowl and you enjoy heat, why not give this easy recipe a try. Here is how the dip is made.

Jalapeno Popper Dip...from the kitchen of One Perfect Bite inspired by multiple sources

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 cup shredded pepper jack cheese
1 can (4 ounces) chopped green chilies, undrained
1 can (4 ounces) diced jalapeno peppers, undrained
3/4 cup shredded Parmesan cheese, divided use
1/2 cup panko bread crumbs
1 tablespoon olive oil
Corn chips, tortilla chips or assorted crackers

Directions
1) Preheat oven to 350 degrees F.
2) Pulse cream cheese, mayonnaise, pepper jack, chilies, peppers and 1/2 cup Parmesan in a food processor until blended. Spoon into an ungreased 1-1/2-quart baking dish.
3) In a small bowl, combine bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, for 20-25 minutes or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each).

                    

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