Jalapeno Popper Dip

I have fond mem­o­ries of Jalapeño Pop­pers. When Chef and I worked together in the restau­rant that we owned, we would treat our­selves to sev­eral deep-fried, cheese-filled and crumb-breaded pep­pers as reward for sur­viv­ing a long, busy day. You’d think that maybe a slice of Prime Rib, or an apple Cob­bler might sound more reward­ing, but aside from not being con­ducive to the bot­tom line, steak just didn’t sound as good as dip­ping those Pop­pers into some jalapeno jelly, which is the absolute best way to eat them.
Well, this dip is my homage to those lit­tle bits of heav­enly heat. I’d prob­a­bly even spoon a bit of jalapeño jelly onto the cros­tini before dip­ping. You know, for old times sake.

Jalapeno Popper  Dip

Jalapeno Pop­per Dip

Ingre­di­ents

  • 16 oz cream cheese—room temperature
  • 1 cup mayonnaise
  • 1 cup provolone/mozzarella blend–grated
  • 1 cup parme­san cheese—grated
  • 1 table­spoon veg­etable oil
  • 1/2 cup small diced onion
  • 1 large jalapeno—chopped fine, seeds included
  • Salt & pep­per to taste
  • 1 table­spoon butter
  • 1/2 cup panko crumbs
  • 1/4 parme­san cheese–grated
  • 1/4 cup provolone/mozzarella blend

Instruc­tions

  1. Mix the cream cheese, may­on­naise, 1 cup provolone/mozzarella blend, 1 cup parme­san cheese together in a medium bowl. Set aside.
  2. In a small sauté pan heat the veg­etable oil
  3. Add the onion, jalapeño, and salt & pep­per to taste.
  4. Caramelize the chopped onion & jalapeno in the oil and add to the cream cheese mixture.
  5. Spread into a casse­role dish that will accom­mo­date the mix­ture being spread about 1 inch deep.
  6. In the same small sauté pan as above place the but­ter and heat until melted and hot.
  7. Remove from heat and stir in:
  8. 1/2 cup panko crumbs, 1/4 cup parme­san cheese, and 1/4 cup provolone/mozzarella cheese blend.
  9. Sprin­kle mix­ture on top of dip spread in casserole.
  10. Place in a pre­heated 350 degree F. oven and bake for 20–25 min­utes or until browned and bubbling.
  11. Serve with mini bread­sticks, toasted pita wedges, crack­ers, tor­tilla chips etc.
  12. Serves 8–10
http://secretlifeofachefswife.com/anthologie/appetizers/jalapeno-popper-dip

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2 Comments

  1. That sounds great, except the seeds. And I think I have every­thing on hand that I could pos­si­bly need for the recipe!!! Thanks, lady!

  2. This is going on the Super­bowl snack list. It looks fan­tas­tic and very delicious!

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