By Terri Windover, Connect Columnist
I really like jalapeño poppers and this dip has all of the elements that make jalapeño poppers so good. From the jalapenos to the cream and cheddar cheeses to the golden, crunchy bread crumb crust – it’s heaven in a bowl and in your mouth. I’m a bit of a California/Mexico addict when it comes to food and tequila, so trying to create this dip was a no brainer for me.
This jalapeño popper dip was easy to make and the results were definitely delicious! I love jalapeños and added some fresh jalapeños for even more jalapeño flavour and heat. You can use more or less depending on your love of all things hot and heavenly.
I served the jalapeño popper dip with lime tortilla chips for dipping. I found the tartness of the lime in the chip went nicely with the creamy dip. But feel free to substitute another type. Just TRY to keep it a healthier choice because no one wants to hear you whining about how fat you look in your new dress. Cook and eat smart and you can enjoy great tasting food and look good.
Jalapeño Popper Dip
1 (8 ounce) package low-fat cream cheese, room temperature
1/2 cup low-fat mayonnaise
1/2 cup low-fat cheddar cheese, shredded
1/2 cup parmigiano reggiano (parmesan), grated
1 (4 ounce) can sliced jalapeños (pickled), drained
2 jalapeno peppers, chopped (optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapeños in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low. Toast the panko and sprinkle it on top just before serving.
Tip: Add crumbled bacon for the bacon wrapped jalapeño popper version!
– Connect Weekly –