(Un)Healthy Recipe of last Month!

Jalapeno Popper Dip

I was going to put on a new recipe every month and already forgot March! So, to make up for that, here is this delicious, spicy, cheesy Jalapeno Popper Dip. It’s easy, tasty and highly addictive! It goes with toasted french bread, tortilla chips, crackers and raw vegies! This dip has a little kick, but if you like things a little more on the mild side, cut back on the jalapenos and chilies to suit your taste.

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise (I used 1/2 cup mayo 1/2 cup fat free sour cream)

1 (4 ounce) can chopped green chilis, drained

1 (4 ounce) can diced jalapeno peppers, drained

1/2 cup shredded Mexican style cheese

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Note: If you are in a hurry, skip the Panko/Parmesan topping and microwave the cream cheese mixture until hot and bubbly.

Enjoy!