Several years ago I brought two dips to my friend’s house for Thanksgiving – Artichoke and Jalapeno Popper. In my hurriedness, I accidentally doubled the Jalapeno P0pper dip. The reviews on the Artichoke dip were wonderful. It was appreciated. The emptiness of the double order of Jalapeno Popper dip bowl was defining. It’s been requested every since. And without further ado…
Jalapeno Popper Dip
- 8oz cream cheese at room temp
- 1/2 cup mayonnaise
- 1 cup shredded cheddar – divided
- 1 cup shredded or grated parmesan – divided
- 4 – 8oz pickled jalapenos – chopped
- 1/2 cup panko bread crumbs
- 1 large clove garlic – minced
- Olive Oil
Heat an oven safe skillet over medium heat and sauté the minced garlic for a few minutes. Don’t let it burn! Remove from heat and scoop garlic and pan drippings into another bowl or plate. To the heated pan add the cream cheese, mayo, 3/4 cup cheddar, 3/4 cup parmesan and chopped jalapenos. Sprinkle garlic on top of the cheese mixture and stir well. If you don’t remove the garlic I’ve found that it doesn’t distribute evenly and tends to burn near the bottom of the pan while in the oven.
In a separate bowl mix the remaining cheese and panko bread crumbs and top the cheese mixture.
Pop into a 350-degree oven for 30 to 45 minutes or until the cheese is bubbling.
Remove from oven and reduce the urge to dive right in. It’s molten lava at this point in time. Let cool for 30 minutes. Serve with tortilla chips, crackers, French bread, etc…