Jalapeño Popper Dip

I first had this appetizer at a friend's house about two years ago (shout-out Melissa and Jeff) and had to have the recipe! I've made it countless times myself since, albeit with a few modifications. My biggest mistake though was brining the dip to my friend's homes. Now it's constantly requested! Check out the recipe below.

16 oz. Softened Cream Cheese

1/3 Cup Mayonnaise

3 tbsp. Pickled Jalapeño Peppers (Old El Paso or Store Brand)

1 tbsp. Pickled Jalapeño Pepper Juice (Reserved from Jar)

1 Cup Shredded Cheddar Cheese

3 tbsp. Parmesan Cheese

1/2 Cup Panko Bread Crumbs

Chop the jalapeño peppers until finely minced. Combine all ingredients, EXCEPT the bread crumbs, in a mixing bowl. Transfer mixture to baking dish (I prefer to use the disposable aluminum 8" cake trays), spread evenly, and top with bread crumbs. Bake at 425 degrees for approximately 10 min., or until bread crumbs have browned. Serve with tortilla chips.

If you don't have time to soften the cream cheese ahead of time, just throw it in the microwave for 45-60 seconds. I also use a hand mixer to combine the ingredients, but you can easily do so with a spoon or spatula. Feel free to add more or less peppers and/or juice depending on preference. This can be made the night ahead of time and baked the following day.

#Appetizer #Dip