Jalapeno Popper Dip

I'm a football fan, (though my beloved Dallas Cowboys are trying very hard to change that this season...), and so I'm always on the lookout for different and interesting and tasty (!) snacks to munch on while watching the game.  Almost 30 years ago, when I first moved to the Dallas area from New York, many of my friends were eating poppers - jalapenos filled with cream cheese, or Cheddar cheese, or even tuna salad (trust me, it's better than it sounds).  When I saw Kevin's (Closet Cooking) Jalapeno Popper Dip, I knew it would be something I'd love.

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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