Whether at a gameday tailgate, backyard barbecue, or even a dive bar, just about everyone has enjoyed at least one jalapeno popper that was great and probably a few not so tasty ones. There is a fine line between filling jalapenos with too much stuffing that overpowers the pepper itself and leaving them half empty so that more spicy pepper burn comes through than intended. It's a balancing act between hot spice and cool cream cheese to make the perfect popper, and let's not even forget about the potential bacon wrap to accompany such a tasty tidbit. Today's recipe, Jalapeno Popper Dip, takes the tedious work of coring and stuffing peppers out of the equation and replaces it with a simple, yet delicious alternative dip version of a fan favorite snack! Next time you want to make a batch of poppers but don't have the time, try this quick and easy dip recipe that will leave your friends and family in smiles....Let's Get Cooking!
This recipe is as simple as mixing together the ingredients, adding a topping, and baking a bit for a hot, cheesy, delicious treat so unless you really want to buy and chop fresh peppers, stick with the cans recommended on the recipe card. It also really only takes a few minutes so go ahead and preheat your oven to 400 degrees Fahrenheit before starting. That being said, in a large mixing bowl, combine the softened cream cheese, mayonnaise, Monterey Jack cheese, green chilies, and diced jalapeno peppers. Use a hand mixer to blend everything together or jump in with a good old-fashioned spoon and some muscle strength to make sure everything is evenly distributed throughout the mixture. One additional ingredient you may want to consider adding at this point would be some bacon crumbles. Most poppers are wrapped in bacon, so we don't want to leave out that extra flavor, eh? Besides, bacon makes everything better!
Once combined, pour the mixture into a 9-inch pie pan or baking dish and spread it evenly.
Next, spread the parmesan cheese across the entire top.
You likely guessed it by now, but top the layer of parmesan with the panko breadcrumbs.
As soon as your oven is up to temperature, simply place the pie pan or baking dish in and let it cook until browned on top, about 25 to 30 minutes. Once browned, remove it from the oven and allow to just slightly cool before serving. No one wants to scorch their mouth with nuclear hot cream cheese dip unless they are some sort of sadistic freak, just saying! Speaking of serving, this Jalapeno Popper Dip is 100% bomb-diggity served with pork rinds, but slices of bell peppers, chips, or crackers are also a great option to scoop and enjoy. The canned chilies and jalapenos aren't very hot, so this dip is quite enjoyable by all. If you are into more spicy flavors, go ahead and add extra peppers to your liking, but you can always just drizzle a little hot sauce on top and dig in as well! Any leftovers, hahaha as if you and your guests won't devour this entire thing, can be refrigerated and reheated in the microwave. Next time your headed to a tailgate or barbecue be sure to remember this recipe and give it a try....Just Keep Cooking!
JALAPENO POPPER DIP
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