Jalapeño popper dip


Appetiser tonight, March 5, 2016
Always a crowed pleaser, I used already mixed bread crumbs with ramsons , it was utterly delicious .
8 servings

  • 1 4oz can diced jalapeños, well drained or 4-6 fresh jalapeños, roster and diced ( include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened ( i used Mascarpone )
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • ¾ cup +1/4 cup shredded parmesan cheese
  • 1 cup Italian seasons bread crumbs
  • 4 table spoons butter or margarin, melted
  • 1 tablespoon dried parsley

1) in a mixer or by hand, combine cream cheese and sour cream.

Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños, mix well.

Spoon into 8x8 baking dish, spreading evenly.

Blend bread crumbs, melt butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers. until crumbly.

Sprinkle the butter crumb topping evenly over the cream cheese mixture.

Bake at 350 degrees for 15 min. or until hot and breadcrumbs are golden brown. Do not overcook. Serve with bread or crackers.

Conversion calculator
blog comments powered by Disqus