Jalapeno Popper Dip
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #5349
May 07, 2012
Categories: Dips, Dairy, Cheese, Appetizers, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Baby Shower, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, New Years, Potluck, Summer, Thanksgiving, Winter, Oven Bake, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Cream Cheese, Spicy, Spring more
"This is a hot cheesy dip with spicy flavors of jalapeno peppers and a crunchy panko bread crumb topping. I made this for a pot luck at school and it was a huge hit. This recipe can easily be multiplied to make for a large crowd."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (211.7 g)
- Calories 403.9
- Total Fat - 31.8 g
- Saturated Fat - 15.9 g
- Cholesterol - 89.7 mg
- Sodium - 697.8 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2.1 g
- Sugars - 7.1 g
- Protein - 14.3 g
- Calcium - 394.1 mg
- Iron - 0.8 mg
- Vitamin C - 109.6 mg
- Thiamin - 0.1 mg
Step 1
Mix cream cheese, mayonnaise, cheddar cheese, 1/2 cup parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and the 1/4 cup parmigiano reggiano and sprinkle over the dip.
Step 2
Bake in a preheated 350 degree oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Tips & Variations
No special items needed.
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