Jalapeno Popper Dip

To continue with the dip theme, I'm making Jalapeno Popper Dip.

This is one of my all-time favorite dips ever.  I love it because it's my favorite combination of spicy and creamy and cheesy with a little crunch.

Now, would you believe me if I said I don't like jalapeno poppers?

I mean, they are essentially the same thing, right?  But truth be told, I'm not a jalapeno fan.  Don't get me wrong, I love heat.  But, I prefer it when it's coming from cayenne, poblano, or even habanero peppers.

The little bits of jalapeno are what do it for me.  It's a big time hit of spicy awesomeness without having to crunch into a whole pepper.  It's like I can pretend they aren't even in there... sort of.











Jalapeno Popper Dip

1 8oz. bricks of cream cheese
1 cup sour cream
1 4oz. can of diced jalapenos
1/2 cup shredded Pepper Jack cheese
1/2 cup shredded Cheddar cheese
1 cup panko bread crumbs
2 tbsp melted butter


Preheat oven 350F.

In a stand mixer, combine cream cheese, sour cream and jalapenos.  Add both cheeses.

Pour mixture into a greased casserole dish.

Combine the bread crumbs and butter in a small bowl.  Sprinkle bread crumbs over the mixture.

Bake for 20 minutes.

Serve with pieces of bread.  I prefer italian bread, but you can use any crusty bread you like.




Listening to:   Selena Gomez and the Scene - Love You Like A Love Song