Saturday, January 8, 2011

Annie's Jalapeno Popper Dip

I wish I had a picture to post, but this stuff didn't last long in our house!  It was amazing!  I could've eaten the whole dish myself...hehehe.  It goes great with pita chips, veggies, and tortilla chip scoops.  I found this on Annie's Eats.  She is my hero.

2 (8 oz.) packages cream cheese, softened (used reduced-fat)
1 cup mayonnaise (used light)
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

1.  Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a greased (I used Pam cooking spray) baking dish (approximately 9 x 9-inches, I used 8x8).
2.  In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.

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