Monday, February 2, 2009

A Definite Touchdown!

We had some friends over yesterday for the Super Bowl. Kirk made his famous barbecued chicken. I made deviled eggs and jalapeno popper dip. I found the dip recipe on the Big Red Kitchen blog last fall, but hadn't had a good reason to make it yet. She said it tasted exactly like jalapeno poppers, which is absolutely true. It was a huge hit and I will make it again for sure.

JalapeƱo Popper Dip

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeƱos- double if you like heat

1 cup panko bread crumbs (I used regular home-made ones)
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole (I used a 9" x 13" Pyrex, which was just fine too). In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette (we served with Wheat Thins). Serves 8-10.

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