Jalapeno Popper Dip
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_________________________________________