Jalapeno Popper Dip

This dip was so good, I made it twice in one week.  Once, as "dinner" (haha) for my husband and I, and again, doubled, for a get-together.  I'm happy to say that even leftovers warmed in the microwave are just as good as fresh.  I left out the fresh jalapenos when making this and just used pickled ones from a jar.  This was a hit with pretty much anyone who had some. 

I can't get small cans of pickled jalapenos here, so I just estimated the amount out of the big jar.  You can do the same, or even measure (on a scale) if you want to be precise.  If you can get Neufchatel cheese, use that instead of full-fat cream cheese.  Also try low-fat mayo if you have that on hand!  

Jalapeno Popper Dip

adapted from Closet Cooking

• 1 (8 ounce) package cream cheese (or Neufchatel), room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded cheddar cheese (I used colby-jack)
• 1/2 cup grated parmigiano reggiano (parmesan)
• 1 (4 ounce) can sliced jalapenos (pickled), drained (use more or less, if desired)
• 2 jalapeno peppers, chopped (optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1.  Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a small, lightly greased baking dish.
• 2.  Mix the panko bread crumbs and 1/4 cup parmigiano reggiano and sprinkle over the dip.
• 3.  Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 15-20 minutes.

Tip: Add crumbled bacon for a bacon wrapped jalapeno popper version!

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