Try this Jalapeño Popper Dip recipe, or contribute your own.
- 1/2 cup grated parmesan cheese
- 1 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 2 (8-ounce) packages cream cheese softened
- 1 (4-ounce) can chopped green chilies drained
- 1 (7-ounce) canned la morena sliced jalapeã±os
- 1/2 cup shredded mexican style cheese
- 1 cup bread crumbs (preferably panko style)
- Carbohydrate 6.23345759651766 g
- Cholesterol 17.676666682789 mg
- Fat 11.865195843747 g
- Fiber 0.185967137321248 g
- Protein 3.20802711423392 g
- Saturated Fat 2.74020791921496 g
- Serving Size 1 1 + serving (79g)
- Sodium 330.085334802177 mg
- Sugar 6.04749045919641 g
- Trans Fat 8.48202459052722 g
- Calories 141 calories
Step-by-step
- Preheat oven to 350 degrees. Spray an oven-safe serving dish with non-stick cooking spray.
- Blend the cream cheese and mayonnaise until smooth, using an electric mixer or stand mixer. Add the chilies, jalapeño peppers, and the shredded cheeses. In a separate bowl. combine the breadcrumbs and parmesan cheese.
- Spoon the cream cheese mixture into the prepared baking dish and top with the parmesan mixture.
- Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
- Serve warm with tortilla chips, crackers or toasted bread.
A bubbling crust of toasted panko and sharp parmesan gives way to a molten interior of rich dairy and bright, sharp chili heat when pulled straight from a 350-degree oven. Softening the cream cheese completely before mixing prevents lumps from forming in the base. Using an electric mixer incorporates air into the mayonnaise and cheese, creating a lighter texture than hand-stirring achieves. Double the quantities safely in a 9x13-inch baking dish if feeding a larger crowd, keeping the bake time similar by checking for a lightly browned top around the 25-minute mark.
Transforming Leftovers
Refrigerated leftovers solidify firmly within two days, making them ideal for alternative applications rather than a direct reheat. Scoop the chilled mixture into chilled jalapeño halves, top with extra cheese, and bake until warmed through for a structured appetizer. Alternatively, thin the chilled dip with a tablespoon of milk to use as a rich sandwich spread.
- Watery consistency: Drain canned green chilies and pickled jalapeños thoroughly in a mesh sieve before mixing.
- Soggy topping: Toss panko breadcrumbs with melted butter before combining with parmesan to guarantee crunch.
- Over-browning: Cover the baking dish loosely with aluminum foil if the breadcrumbs darken too quickly before the center heats.
