Wednesday, February 2, 2011

Superbowl Snacks: Jalapeno Dip

We are being pounded with bad weather and ice here in Indiana and sadly, that means I don't have a picture of this for you today - I simply didn't have all of the ingredients on hand to make a batch. But, I have made it several times and I will add a picture as soon as I am able.

My family and friends can vouch for the delicious goodness of this recipe! I first had Jalapeno Dip this fall - my boss made something similar for an open house we had at work. It is not low in fat or calories so if you want a healthy superbowl party, look elsewhere.  But it is so easy and so popular with everyone - you may become a celebrity with this dip! :) Oh and you can easily halve this recipe...but you won't want to!

JALAPENO DIP
Print This Recipe

2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Monterey Jack or Cheddar Cheese 
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos - double if you want it spicier
1 cup bread crumbs (panko or regular)
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Butter crackers or a thinly sliced French baguette (my personal favorite).