Ingredients: Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. *I like my food spicy so I chopped 4 more small whole pickled jalapenos, sliced them thinly and added them to the dip. I would also forgo the panko and parm topping since I felt like it didn't add much to the dip.
Even though the ingredients list mayo, you can't taste it whatsoever. So if you have any guests who have an aversion towards mayo, do not tell them it's in there since they probably won't want to try it - which I've learned from experience. Serve this with thinly sliced crostini or tortilla scoops and you'll be the hit of the party.
Jalapeno Popper Dip8 servings
2 (8 ounce) package cream cheese (room temperature)
1 cup mayonnaise
1 cup cheddar cheese (grated)
1 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos, drained*
1 (4 ounce) diced green chiles
1/2 cup panko bread crumbs
1/2 cup parmigiano reggiano
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a 2 qt baking dish (8x8 pan).
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.