Shelly's Recipe

CRISPY JALAPENO POPPER DIP WITH PANKO-PARMESAN TOPPING - Easy

Category: Dips - Hot

16 oz. (1 lb.) cream cheese, softened
1/2 cup mayonnaise (don't sub a sweet dressing like Miracle Whip)
1/2 cup sour cream
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) can chopped jalapeno peppers
2 fresh jalapenos, seeded and minced
1 cup freshly grated Parmesan cheese, divided
1 cup Panko bread crumbs

Preheat the oven to 375 degrees.

In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream. Beat with an electric mixer until smooth. Add green chiles and both fresh and canned jalapenos (I don't drain mine as I like the juice. Add 1/2 cup parmesan. Pour mixture into a glass pie plate.

Combine panko crumbs and the remaining parmesan in a small bowl. Sprinkle crumb mixture over dip. Spray with oil or cooking spray to help it crisp up. Bake uncovered about 20-30 minutes, or until bubbly and edges are brown. Serve hot.

Optional Microwave Directions: To make this quick easy appetizer even quicker, follow the directions. Microwave mixture on high heat until bubby and heated through, about 3-5 minutes (do not overheat it or the mayonnaise will break and ruin the texture). Add panko crumb mixture and put under the broiler until brown.

NOTES: For dippers, you can use crackers, tortilla chips, or (my favorites) fresh garlic croutons or crusty bread. It comes out pretty darned spicy, so if you don't like it hot omit the fresh jalapenos.