Jalapeno Popper Dip

This will have your tastebuds popping all over the place!

I needed something fun to take to a pool party

and settled on something savory rather

than something sweet.

Wow, it was creamy and yummy with just as much kick

as you want!  

Jalapeno Popper Dip

2 - 8 oz. packages cream cheese

1 1/2 C. Mexican blend cheese

1 C. mayonaise

1/2 C. parmesan cheese

1/2 - 1 - 4 oz can sliced jalapenos

1- 4 oz. can green chilis

Topping

1/2 C. panko crumbs

1/4 C. melted butter

1/2 C. Mexican blend cheese

Preheat oven to 375.

In a food processor, blend the cream cheese, cheese, mayo, 

parmesan, jalapenos and chilis.  

You need to use a food processor to blend the  jalapenos and 

chilis well.  If  you are worried about heat, start with

1/2 of the can of jalapenos adding more if desired.

In a small bowl mix the panko crumbs and melted butter.

Place the mixture in a 2 quart oven proof casserole

with Pam.  Spread the cheese mix in the dish.  Top

with 1/2 C. Mexican cheese and then the crumb mix.

Garnish with half of a fresh jalapeno stuffed

with the cheese mix and topped with the crumbs

if desired.

Bake for 15-20 minutes or until bubbly around

the edges.

Serve with chips and a sliced assortment of breads.

It is nice to garnish it with a jalapeno to warn

everyone that this is a spicy dip.  We used the full

can of jalapenos and it had plenty of kick.  Adjust

the heat as desired.

It was a huge hit!  We were going to a BBQ that week

too, so I made it again and the pan was scraped clean.

SUPER YUM!

I am posting this with

Foodie Friday

On The Menu Monday