Jalapeno Popper Dip

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

16 oz cream cheese—room temperature
1 cup mayonnaise
1 cup provolone/mozzarella blend–grated
1 cup parme­san cheese—grated
1 table­spoon veg­etable oil
1/2 cup small diced onion
1 large jalapeno—chopped fine, seeds included
Salt & pep­per to taste
1 table­spoon butter
1/2 cup panko crumbs
1/4 parme­san cheese–grated
1/4 cup provolone/mozzarella blend

Instructions:

Mix the cream cheese, may­on­naise, 1 cup provolone/mozzarella blend, 1 cup parme­san cheese together in a medium bowl. Set aside.

In a small sauté pan heat the veg­etable oil Add the onion, jalapeño, and salt & pep­per to taste. Caramelize the chopped onion & jalapeno in the oil and add to the cream cheese mixture.

Spread into a casse­role dish that will accom­mo­date the mix­ture being spread about 1 inch deep. In the same small sauté pan as above place the but­ter and heat until melted and hot.

Remove from heat and stir in:
1/2 cup panko crumbs, 1/4 cup parme­san cheese, and 1/4 cup provolone/mozzarella cheese blend. Sprin­kle mix­ture on top of dip spread in casserole. Place in a pre­heated 350 degree F. oven and bake for 20–25 min­utes or until browned and bubbling. Serve with mini bread­sticks, toasted pita wedges, crack­ers, tor­tilla chips etc.

Serves 8–10.

From secretlifeofachefslife.com