Now, to be absolutely honest, I have dumbed down this recipe quite a bit. I knew I would love the cream cheese element, as well as the jalapeno part, of course, but I wasn't sold on the Cheddar and parmesan part. I realize I'm odd in that I don't like cheese in EVERYTHING (my girlfriend, Donna, thinks I'm crazy). So, I mixed the cream cheese, mayo, and jalapenos, and gave it a little squeeze of lime. The panko topping was good - gave the whole thing a nice texture. And Kevin's suggestion to serve this dip with lime-seasoned tortilla chips was genius. Easily, a little of this goes a long way - my jalapeno tolerance is not what it was when I was 20. But it was a great addition to my football-watching-snacks repertoire! Thanks, Kevin!
Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
juice of 1 lime
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
Mix the cream cheese, mayonnaise, lime juice and jalapenos in a bowl and pour into a baking dish. Sprinkle the panko bread crumbs over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Serve with lime-seasoned tortilla chips.
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