Thursday, March 10, 2016

Jalapeno Popper Dip

Jalapeno Popper Dip
(12-20 servings)


8 oz. Cream Cheese, room temperature
1 cup Sour Cream
4-6 Fresh Jalapeno Peppers, roasted, seeded & diced (see note)
2 cups Cheddar Cheese, shredded
1 cup Parmesan Cheese, shredded (divided)
1 cup Seasoned Italian Bread Crumbs
3 tbsp. Unsalted Butter, melted
1 tbsp. Dried Parsley


In mixing bowl of a stand mixer or other similar bowl with a hand mixer, bend the cream cheese and sour cream.  Now add the jalapeno peppers, cheddar cheese and ¾ cup of parmesan cheese.  Mix well and then scrape into an 8x8 baking dish spreading evenly.  In a small bowl, mix remaining parmesan cheese, bread crumbs, butter and parsley together using a fork or your hands until crumbly.  Sprinkle the topping over the cream cheese mixture evenly.  Place the baking dish in a pre-heated 350 degree oven for 15 to 20 minutes or until hot and topping is golden brown.  Serve immediately with bread, crackers or vegetables.

Note:               You could use canned diced jalapeno peppers.  They usually come in a 4 oz. can.  If you don't want the heat, try using a 4 oz. can of Diced Green Chiles.

Ideas for Future Efforts

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