Jalapeno Popper Dip

I originally wasn’t going to blog this recipe, but I changed my mind after some convincing from Jeff. As you can see from the photo above, this dip isn’t very aesthetically pleasing. The photos I took don’t look very appetizing, but believe me, it is delicious. Jeff and I pretty much demolished the entire casserole in one sitting… yeah, it was that good.

It’s all the components of a Jalapeno Popper but in dip form. It’s also ridiculously easy to put together, unlike actual Jalapeno Poppers, which requires all that oil for deep frying. So make this the next time you are craving Jalapeno Poppers but don’t feel like lugging out a gallon of oil. It’s especially perfect to munch on during the game (Go Lions!).

Jalapeno Popper Dip

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Adapted from Closet Cooking

  • 1 8-ounce package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 3/4 cup grated cheddar cheese
  • 1 4-ounce can diced green chiles
  • 1 jalapeno pepper, chopped
  • 1/4 cup panko bread crumbs

Preheat oven to 375°F.

In a large bowl, mix together the cream cheese, mayonnaise, cheddar cheese, diced green chiles, and jalapeno. Pour mixture in a baking dish. Top with an even layer of panko bread crumbs.

Bake until the mixture is bubbling around the edges and golden brown on top, about 15-20 minutes.

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