Sunday, October 10, 2010

Cream Cheese is the Culinary Salve

The only redeeming thing from yesterday's football fiasco is that I made a really great dip!  So in my attempt to lose with humility (ha!), I won't discuss Alabama's loss, but I will share the fantastic recipe.

It is Jalapeno Popper Dip, a spin on that wonderful appetizer of jalapeno peppers stuffed with a cream cheese mixture and then battered and deep fried.  It is so yummy!


Jalapeno Popper Dip

  • 2 (8 oz) packages of cream cheese, room temp
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Parmesan cheese
  • 4 oz can chopped green chilis
  • 4 oz can sliced jalapenos

  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 stick butter, melted
In a food processor, add the first 6 ingredients and process until smooth.  You do not need to drain either can of peppers.  Spread the dip into a greased 2 quart casserole dish.  In a bowl, mix bread crumbs and the other 1/2 cup of Parmesan cheese.  Pour melted butter over the top of the crumb mixture and mix well.  Sprinkle crumb mixture evenly over the dip and bake in a 375 oven for about 20 minutes.  You want the top to get browned and the dip to be heated through and bubble gently on the edges.  Do not over heat this dish or the mayonnaise will separate and you will have a grease puddle in your dip.  Serve with buttery crackers or a sliced French baguette.  Serves 8-10.