Jalapeño Popper Dip Recipe
Creamy, spicy and delicious you can't go wrong with this jalapeno popper dip
Servings: 10 people
- 8 ounces cream cheese
- 1 cup mayo
- 1 cup parmesan cheese
- 4 ounces can diced green chills liquid included
- 4 ounces can diced jalapeños drained
- ½ cup panko bread crumbs
- Milton’s Craft Bakers Gluten Free Crackers
- fresh veggies
- crusty bread
- tortilla chips
In a medium saucepan, combine cream cheese, mayo, cheese, jalapeños, and green chilis.
Heat over low heat and continuously stir until well combined and warm.
Transfer to a greased casserole dish, top with bread crumbs and broil until browned.
Serve warm with dippers
*To keep dip warm during serving try serving it in a crockpot or fondue pot.
How Long Does The Dip Keep?
You can keep this dip in an airtight container in your fridge for up to a week. Â Reheat in the microwave for a quick snack.
Can I Freeze Jalapeno Popper Dip?
Yes! Prepare the dip completely, but skip the broiling. Cover tightly with plastic wrap and freeze up to 3 months. To reheat, take it directly out of the freezer and pop it into the oven. Heat at 350 for about 20 minutes or until heated thru and bubbly.
Should I Use Fresh or Canned JalapeÃ±os?
For this recipe I like using canned. I feel the juices and the texture are better for this dip. However, if you prefer to use fresh, you certainly can. Just sud ¼ cup of diced fresh jalapenos for the canned ones.
Serving: 2tablespoon | Calories: 288kcal | Carbohydrates: 5g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 681mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 3.1mg | Calcium: 151mg | Iron: 0.6mg