How to make: Jalapeño Popper Dip

Preheat oven to 375F degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

Using an electric mixer (or a food processor), mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup mayonnaise, 1 cup shredded Mexican Cheese Blend, ½ cup shredded Parmesan cheese, 4 ounce can chopped green chiles and 4 ounce can chopped pickled jalapeños. Add a pinch of salt and pepper.

Spread the dip filling into your casserole dish.

In a bowl, mix together 1 cup Panko bread crumbs, 1/2 cup shredded Parmesan cheese and 1/4 cup salted butter, melted (and a bit of dried parsley, optional).

Sprinkle crumb mixture evenly over dip filling.

Bake for about 20 minutes (on the middle rack).

Topping should be golden brown and the dip should be gently bubbling around the edges. Serve with your favorite buttery crackers or tortilla chips.

Equipment Needed

Spice Level: