Jalapeno popper dip

August 7, 2012 § 12 Comments

When we go out to eat (which isn’t very often), Dave and I like to order jalapeno poppers as an appetizer.  We love the taste of jalapenoes and cheese.  Unfortunately, jalapeno poppers are deep-fat fried, and the unaccustomed fat tends to gives us upset tummies afterward.  We were therefore so pleased recently to find a recipe that tasted like jalapeno poppers, but without the deep-fat frying.  Closet Cooking’s blog has a terrific recipe for this easy appetizer dish.

Of course, you know I can’t resist tweaking a recipe, so here’s my modification.  Closet Cooking’s recipe is already terrific…mine just has added garlic and some green onions (because we live in Texas, and that’s what we do here).  Whatever version you choose, either one is delicious.  Make sure you have plenty of tortilla chips for dipping.

Jalapeno popper dip

8-ounce package cream cheese, at room temperature

1/2 cup mayonnaise (not the diet kind)

1/2 cup cheddar cheese, grated

1/2 cup parmesan cheese, grated

1 4.5-ounce can diced green chilies

2 jalapenoes, chopped

3 green onions, chopped

2 cloves garlic, minced

1/3 cup panko bread crumbs

1/3 cup parmesan cheese, grated

Tortilla chips

Preheat oven to 350-degrees fahrenheit.  Stir together the cream cheese, mayonnaise, cheddar cheese, 1/2 cup parmesan cheese, can of diced chilies, jalapenoes, green onions, and garlic.  Pour into a greased casserole dish.

Stir together the panko bread crumbs and parmesan.  Sprinkle over casserole.  Place in oven, and bake for 25 minutes, until bread cumbs are lightly browned.

Serve with tortilla chips.

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