It's always fun when someone starts telling you about a dish that you haven't heard of before and you can tell immediately it will be a big hit! One of my friends was mentioning she was bringing this tasty appetizer to an Oscar party. Once she started explaining the dish, it sounded amazing and I thought it would be perfect for her to pass on to you guys. So here is our second official guest blogger, Rachelle Holt to take it away!
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This simple, tasty dip is my new go-to recipe for an addictive appetizer to take to parties! Everyone seems to love it, and the comment is always the same ... "It tastes just like a Popper!"
You can tailor the recipe to your liking based on the amount of jalapeno, but here it is as Schnucks (our local grocery store) intended ...
Jalapeno Popper Dip
Prep: 5 minutes Bake: 20 minutes Makes: about 3-1/2 cups
2 packages (8 oz.) 1/3 less fat cream cheese, softened
1 cup mayonnaise (I use the light version to save on calories, and you can't tell a difference)
1 cup finely shredded sharp Cheddar cheese, DIVIDED
1/2 of a 12-oz. jar (approx. 1/2 cup) diced jalapeno peppers, rinsed and drained (I couldn't find diced, so I simply dice the slices in my chopper)
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs (find in Asian aisle)
tortilla chips
Preheat oven to 350. In medium bowl, combine cream cheese, mayo, 1/2 CUP Cheddar and jalapeno; spread evenly in pie plate or shallow 1-quart baking dish.
In small microwave-safe bowl, heat butter until melted. Stir in panko and remaining 1/2 CUP Cheddar. Sprinkle panko topping evenly over jalapeno mixture.
Bake 20-25 minutes or until topping is golden brown. (I like to put under broiler for the last couple of minutes of baking to get the topping nice and brown.)
Serve warm with chips. (And, preferably a margarita or Corona!)
Enjoy! Rachelle Holt (Guest Blogger)
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