I swore to myself that I’d keep away from the dips on these Football-food-themed posts, for as long as I could… I caved! Let’s face it, dips and football watching are a match made in heaven.
This dip is spicy, creamy, unexpected, and most importantly, easy to make! You throw it all together and a beautiful dip is born. Poppers in dip form?! YES, please!
I love the heat, so I amp up the peppers, but do what works for your crowd. Don’t be intimidated – this is hot, but nothing a little beer can’t cure.
If you don’t have fresh jalapeños around, don’t worry, double up on the canned. I just like the fresh flavor and crunch that they add. Please, please, please wear gloves when chopping those bad boys – if you have any cuts on your hands. And please, please, please don’t touch your eyes. Speaking from experience, it hurts like no other.
Enjoy this yumminess, and if you’re anything like me, this dip will help your fire-breathing/screaming at the TV. I promise this will be a new favorite!
2 – 8 oz. packages cream cheese, softened
1/2 c mayonnaise
3 jalapeños, finely chopped, seeds and stems removed
1 – 4 oz. canned diced jalapeño peppers, drained
1 – 4 oz. canned green chilies, drained
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
1/2 c shredded parmesan cheese
2 cloves garlic, minced
1 t cumin
3/4 c Panko bread crumbs
1/2 c grated parmesan cheese
4 tbl unsalted butter, melted
Preheat oven to 350 degrees and spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, combine cream cheese, mayonnaise, jalapeño, canned jalapeños, green chilies, cheddar, mozzarella, parmesan, garlic and cumin.
Spoon mixture into pie plate.
In a small bowl combine Panko, parmesan, and butter. Mix well.
Spread Panko mixture on top of jalapeno cheese mixture. Spread evenly.
Bake for 15-25 minutes, until bubbling is visible on the sides, and the top is golden brown.
Serve with tortilla chips, crackers, bread or veggies.