I love jalapeño poppers, so when I saw this recipe – I knew immediately that it would become a favorite!
Boy was I right… creamy, cheesy, much less messy than poppers… and so perfect with chips!
I have been known to eat this dip as a meal. And it has happened more than once!
If you like jalapeño poppers, try this dip!
Oh and try this Jalapeño Popper Grilled Cheese too! Oh my.
- 2 (8oz) packages cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 (4oz) can diced green chiles
- 6 fresh jalapeño peppers, seeded and finely chopped (or 1/4 cup jarred jalapeños, rinsed & chopped)
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup panko bread crumbs
Preheat the oven to 400ºF. In a medium bowl, stir together the cream cheese, sour cream and mayo until smooth. Stir in the chiles and peppers until mixed.
Spread the mixture into a baking dish. In a small bowl, stir together the parmesan cheese and bread crumbs. Sprinkle this mixture on top of the spread in the dish.
Bake for 20 minutes, or until the cheese mixture is heated through and bubbly. If you'd like, at the end, turn on the broiler to brown the top a bit more!
Serve with lots of tortilla chips!
adapted from babskitchen
(Oh, and this only tastes better the next day… you could throw it together the day before you wanted to heat it up and it will be amazing! Or, you can bake it up and eat some and then stick it back in the oven the next day… either way it is delicious!)