Wednesday, December 30, 2009

Jalapeno Popper dip

Over the holidays, I’ve been working crazy hours and shifts- so when we got home the other night and still had to cook our pork tenderloin, my DB was famished and wanting to eat something- RIGHT NOW. He Googled online for dips, and due to its ease, wonderful reviews, and ingredients we had on hand- we tried this dip. It was delicious! We both like heat, so we added more green chiles and jalapenos, but the original recipe is listed below (with our edits beside). Next time, I will add a topping of a mixture of Panko breadcrumbs and additional Parmesan cheese for a “crunchy” topping, and bake the dip @ 350 degrees for 30 minutes, or place it in a slow cooker.

(2) 8-oz packages cream cheese, softened
1 cup Hellmann’s mayonnaise
4-oz can chopped green chilies, drained (Used 8-oz can)
2-oz canned sliced jalapeno peppers, drained (Used 3-4 ounces)
1 cup grated Parmesan cheese
If baking: Mixture of panko breadcrumbs and parmesan cheese

1. Stir together cream cheese and mayonnaise in a large bowl until smooth.
2. Stir in green chiles and jalapeno peppers.
3. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
4. Microwave on High until hot, about 3 minutes.

** If adding the panko/parmesan topping- combine the ingredients and place on top of the jalapeno popper dip and bake at 350 degrees for 30 minutes, or until topping is golden brown.

Source: Adapted from All Recipes


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