Jalapeño‎ Popper Dip

May 05, 2014

Hi, everyone and happy Cinco de Mayo! We just want to say congrats to all of our friends who ran in the Pittsburgh Marathon yesterday! This was our first year living in Pittsburgh for the marathon and it was so much fun to watch and cheer on everyone as they ran through our neighborhood. You are all amazing!

Now that everyone can take a little break from those long months of training... how about feasting on an unhealthy (but so delicious!) snack? This weekend we made another recipe we snagged from Nick's mom... Jalapeno Popper Dip! (And to tell you the truth, I didn't even realize today was Cinco de Mayo until this afternoon! What a coincidence!)

Here's what you need!
(For dip)
- 16 oz. cream cheese, softened
- 1 cup mayo
- 1 cup shredded Mexican blend cheese
- 1/2 cup grated Parmesan cheese
- 4 oz. chopped green chiles
- 4 oz. sliced jalapeno peppers
(For topping)
- 1 cup Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 stick butter

Here's what you do!
- Preheat your oven to 375 degrees
- Mix together your dip ingredients with a hand mixer and spread in a 9x13 baking dish.
- Melt butter in a small bowl and stir in the bread crumbs and Parmesan cheese until coated. Sprinkle topping on the dip mixture.
- Bake for 20-30 minutes, until dip is bubbly and topping is golden brown
- Serve warm with tortilla chips or crackers

This dip is the perfect amount of spicy, creamy, crunchy, and delicious.

Make this for your next pot luck or family gathering and it'll be an instant hit (and a nice change from the standard buffalo chicken dip!) It's also a pretty big hit in the Surznick house on a random Sunday night during playoff hockey... (and leftovers are just as good for Cinco de Mayo and more playoff hockey tonight!)