Jalapeño Popper Dip
Every gathering my sister is a part of, her famous Jalapeño dip is highly requested. It's legit the best dip ever. So rich and creamy, cheesy with a little kick - so good! Make this for your next get-together, your guests will love you.
What you'll need:
2 - 8oz packages of cream cheese, room temp
1 cup mayo
8 oz block sharp cheddar, shredded
1 cup freshly grated parmesan cheese
4 oz can green chilies, drained
3-4 large jalapenños, seeded and diced (or 4 oz can of diced)
11 oz canned sweet corn, drained (or 1/3 cup frozen)
1 tsp garlic powder
1 tsp onion powder
1 cup panko bread crumbs
1/4 cup butter, melted
1 tsp salt
Ritz crackers or tortilla chips for serving
How to make it:
Preheat oven to 375° F.
Spray a 9 inch baking dish with cooking spray.
In a large bowl, mix cream cheese using a handheld mixer until creamy. It's easiest if it's room temp or close to, but it'll work just fine straight from the fridge.
Add in the mayo, shredded cheese, parmesan, green chilies, jalapeños, garlic and onion powders, and salt. Mix together with a spatula until fully combined.
Spread into the baking dish.
In a small bowl, melt the butter for 30 seconds in the microwave. Add in the panko and stir until combined. Sprinkle the bread crumb mixture evenly over the top of the dip.
Bake on the upper rack for 20 minutes, or until the top is golden brown. You can even broil the top for a quick minute if you wanted a little more golden - but watch carefully!
Serve with Ritz crackers or tortilla chips.
Enjoy!