Monday, October 17, 2011

Mouth-watering Jalapeno Popper Dip

It's cheesy, it's gooey, it's tangy, it's spicy. Everybody loves this dip! And I mean everyone. Even my friends who don't like spicy food, overcome their aversion to peppers, in order to eat it. It's love at first taste for most. I can't even count how many times I've been asked for the recipe.

This dip incorporates all that is delightful about a jalapeno popper : the creaminess of the cheese, the toasted breadcrumbs, and the heat from the peppers. You can easily adjust the spiciness to your liking. No matter what, this dip aims to please. It's a real guilty pleasure. 

With football season rolling around, this is a handy little recipe, easy to whip up, in a hungry-group-of-football-fans kind of emergency. 

I always serve this dip with toasted baguette slices. The crunch and flavor of the fresh bread is unbeatable. In a pinch, tortilla or pita chips would suffice.

Jalapeno Popper Dip

I always double this recipe and use a 9"x13" Pyrex. Reason: it goes fast and you don't want to deal with hungry friends when the popper dip runs out. Not pretty. And if by some miracle there are leftovers, this dip tastes even better the second time around.
  • 2 (8 oz.) packages of Neufchรขtel cheese (labeled as: 1/3 less fat cream cheese), softened
  • 1 cup sour cream
  • 1 (4 oz.) can diced green chilies
  • 1 (4 oz.) can diced jalapenos
  • 1 1/2 cups shredded Parmesan cheese
  • breadcrumbs (I like to use the garlic and herb flavored crumbs)
  • freshly ground black pepper
  • baguette
  • olive oil
Preheat the oven to 350 degrees. Using a hand mixer, beat together cream cheese and sour cream. Stir in the diced green chilies and jalapenos. Mix in 3/4 cup Parmesan cheese and add freshly ground black pepper, to taste. 

Spread the mixture into an 8"x 8" glass Pyrex pan. Sprinkle with the remaining Parmesan cheese. Top with a thin layer of breadcrumbs. Spray the breadcrumbs with cooking spray (it helps them turn golden brown). Bake for 30 minutes or until the cheese is good and melted.

While the dip is baking, slice the baguette. Spread baguette slices on a baking sheet and drizzle with olive oil. Once the dip is done baking, turn the oven up to 400 degrees. Bake the baguette slices for 5-10 minutes or until lightly toasted.

1 comment:

  1. This dip is the bomb!!! I can't wait to make it on my own :) -Ashlie


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