I realize these are the worst pictures ever. I am not a photographer, and I definitely don’t know how to make a dip look good in a picture. I can guarantee that you will love this dip though. It is wonderful…easily halved too! You can use 1/3 less fat cream cheese and olive oil or reduced fat mayo to make a “reduced-fat” version. Hope you enjoy it!
Jalapeño Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Preheat the oven to 375˚ F.
Combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a 9×9 (or similar) baking dish.
In a separate bowl, combine the panko crumbs and parmesan. Stir with a fork until combined. Sprinkle over the cream cheese mixture and spray lightly over the top with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the top is golden. Serve warm with baguette slices, chips, or veggies.