Jalapeno Popper Dip

Hey all! We’re still here…but in our house, it’s baseball season x3 kids, so many evenings are consumed by practices and games right now, meaning I go straight to a few standbys for dinner!

I’ve had a couple of failures in the kitchen lately (pumpkin bread that turned out like rubber-how does that even happen?), but I’m moving on from those to give you this really delicious dip that is perfect for serving to a crowd!

Via Pinterest, of course, and approved by my small group as worthy of sharing! It’s spicy, but not at all burn-your-mouth hot. Original here, my very slight changes below.

PS…Listed below is the full recipe, but I made a half-recipe for small group last night, baking it in an 8×8 dish. There weren’t any leftovers 🙂

2 (8 ounce) packages light cream cheese, softened
1 cup light mayonnaise
1 (4 ounce) can chopped green chiles, drained
4 ounces diced pickled jalapeno peppers, drained (I used them from the jar and chopped up the slices)
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
Sliced french bread, carrots/broccoli/cauliflower, tortilla chips, or crackers for dipping

Preheat oven to 350 degrees and spray an oven safe serving dish (I’d go with 9×13 or so) with non-stick cooking spray or grease with butter.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Add green chiles, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray (or oil from your Misto!).

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

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