BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
December 1 2011
Crispy Jalapeno Popper Dip with Panko-Parmesan Topping
16 oz. (1 lb.) cream cheese, softened
1/2 C. mayonnaise (don't sub a sweet dressing like Miracle Whip)
1/2 C. sour cream
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) can chopped jalapeno peppers
2 fresh jalapenos, seeded and minced
1 C. freshly grated Parmesan cheese, divided
1 C. Panko bread crumbs
Preheat the oven to 375 degrees F.
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, but you can drain yours if you like). Add 1/2 C. 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 up to step 3. Microwave mixture on high heat until bubbly and heated through, about 3-5 minutes (don't overheat it or the mayonnaise will break and ruin the texture). Add panko crumb mixture and put under the broiler until brown.