I’ve still got Superbowl on the brain over here. No, I don’t care about the teams or the game or any of that other completely interesting football stuff that the rest of the world cares about, I just care about the menu. Superbowl is the perfect day for dips and snacks and finger foods and I’m sorry, but there just aren’t enough days devoted to the finger foods.
This Jalapeno Popper dip is the perfect football food. It’s spicy, so the boys can act all tough and pretend like their lips aren’t burning off and the girls can say things like “My, my, my…aren’t you manly and strong!” Clearly, this is a winning dip.
This is positively full of jalapenos. The recipe calls for two diced jalapenos plus one jar of pickled jalapenos. I’m a bit of a wuss, so I won’t lie, my lips burst into flames. It’s hard being such a sissy. My husband had to throw a glass of water in my face. Go ahead and add the pickled jalapenos and then give it a taste. Add more jalapeno if you can handle it, but be careful, you don’t want to end up with a face full of water and third degree burns on your fragile little lips.
Jalapeno Popper Dip
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup parmesan cheese (I used the powdery kind and it was fine)
- 1 (4 ounce) can pickled jalapenos
- 2 jalapeno peppers (diced, optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
Finely dice the jalapenos and add to a mixing bowl. Add in the cream cheese, mayonnaise, cheddar cheese, and parmesan cheese. Mix well and spread into a small baking dish or oven safe bowl. Mix together the panko and parmesan and pour over the top of the dip. Bake in a 375 degree oven for 10-15 minutes or until heated through. Serve with chips and a big ol’ glass of milk to cool the burn.
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Jan says
Ooh, that looks really good (and so does the hot bacon cheese spread!). I’m a wuss when it comes to spicy food too, so thanks for the warning! : )..
Katy Belle says
I’ve made a recipe by the same name many, many times… but instead of a 4oz can of pickled jalapenos, it has a 4oz can of chopped chille peppers. Such a nice taste and not quite as much heat! I always add more jalapenos though….so perhaps I would like your recipe better!
Meri says
Making this tonight… and I really want to add bacon to it. Yum!
Sandy says
I love your crunchy topping idea. I like serving spicy dips with cucumber or zucchini rounds. The coolness of the veggies takes the guilt out of the luscious cheese.
Kelly says
Just wanted to let you know that I made this dip yesterday for my family. Everyone loved it!
The pickeled jalapenos were a little too hot for me, so I didn’t use as much. Oh, and my husband put it in the oven before I had a chance to add the crunchy topping… I guess that’s my excuse to make it again next weekend? 🙂