Jalapeño Popper Dip

I originally made this dip for a party and it was gone in no time. In fact, I think I only got about 1 bite that I scraped off the bottom of the dish. Everyone was raving how good it was so of course I had to make it again to see what the hype was all about! Turns out the hype is that this dish is scrumptious and warm and gooey and makes your tummy happy.

I've realized that I am very much in love with spicy food. Everything I've made recently somehow has ended up spicy. I blame it on our garden this year that resulted in an abundance of jalapeño peppers. Those peppers ended up in a lot of things. They also made a lot of things oh, so yummy.

This dip is a perfect blend of spicy and creamy. In fact, you might be surprised that this dip isn't as spicy as you might think. I mean it does have 6 fresh jalapeño peppers in it. Seems super spicy...but, milk is supposed to offset spicy food so I think the package of cream cheese, cup of sour cream, and cups of cheese do the trick. Yep. They also make this dip so delicious and gooey and melty and creamy.

Bottom line is that this is bound to be a hit at any party. Maybe make an extra that you can devour once the party is over because the one you bring will be gone in a flash!

JALAPEÑO POPPER DIP
recipe slightly adapted from Spend with Pennies
prep time: 5 minutes, cook time: 15 minutes
serves: 8-10 servings

INGREDIENTS

• 4-6 fresh jalapeño peppers, finely diced + jalepeño slices for decoration (optional)
• 1 package cream cheese (8 ounces)
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/2 cup shredded Parmesan cheese
• 1/2 cup Italian seasoned bread crumbs
• 4 tablespoons butter, melted
• 1 tablespoon dried parsley

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the cream cheese and sour cream in a bowl by hand or with a mixer. 
3. Add the cheddar cheese, 3/4 cup of Parmesan cheese, and jalepeño peppers. Mix until combined.
4. Transfer cream cheese mixture into an 8x8 inch pan and spread evenly.
5. Mix together bread crumbs, 1/2 cup Parmesan cheese, and melted butter in a small bowl.
6. Sprinkle breadcrumb mixture over cream cheese mixture and spread until evenly distributed. Top with jalapeño slices, if desired.
7. Bake at 350 degrees for 15-20 minutes, until the breadcrumbs start to brown.

NOTES

I served my dip with tortilla chips, which was wonderful! You can also serve with bread or crackers. Heat immediately before serving for the best results.