Jalapeno Popper Dip

Teresa Ambra

This amazing appetizer is filled with several kinds of cheese, diced green chiles, jalapeno peppers and topped with Panko bread crumbs adding a nice crunchy topping.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Tex-Mex

Servings

Calories 374 kcal

Ingredients

2 8-oz. pkgs. cream cheese softened
1 cup Hellmann's mayonnaise
1 cup Fiesta Mexican blend cheese
1 cup 6-cheese Italian cheese blend divided use, (provolone, romano, Asiago, fontina, mozzarella and parmesan)
4 oz. can undrained, diced green chiles I used 7-oz.
4 oz. can finely diced jalapeno peppers drained
1 cup kikkoman panko bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup unsalted butter melted, (1/2 stick)

Instructions

Spray a round torte baking dish with cooking spray.
Mix cream cheese, mayonnaise, Mexican cheese, ½ cup Italian cheese blend, chile, peppers and salt and pepper with an electric until well mixed.
Place mixture into baking dish.
Melt butter in microwave safe bowl.
Add bread crumbs and remaining ½ cup Italian cheese blend.
Stir to combine.
Sprinkle crumb mixture over top of jalapeno mixture.
Bake at 350° for 20-30 minutes until mixture is hot and bubbly and golden brown.
Serve with bagel chips, tortilla chips or crackers.

Notes

NOTE: You can substitute parmesan cheese for the 6-cheese Italian cheese blend.

Recipe adapted from Cooking with Crevolyn.

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Nutrition

Calories: 374kcalCarbohydrates: 7gProtein: 8gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gCholesterol: 81mgSodium: 481mgPotassium: 55mgFiber: 0.2gSugar: 1gVitamin A: 700IUCalcium: 80mgIron: 0.5mg

Keyword appetizer, cheese, cream cheese, green chilies, jalapeno peppers, parmesan cheese, Tex Mex

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