I love having snacky foods on the weekend during football games which means that I’m on a never-ending quest for great recipes. This is one I saw and immediately knew we’d love it. Back when Spencer and I were dating (and actually went to restaurants), he always ordered jalapeno poppers as an appetizer but I would never try them because, well, a whole jalapeno? My mouth would be on fire for days. But diced jalapenos mixed with a bunch of cream cheese and mozzarella? Sign me up!
Everyone loved it of course! I am a spice wimp and was fine with this so don’t be scared. I served it with tortilla chips and pita chips but I thought the thick pita chips went better with the dip. Also, veggies would be perfect if you’re looking to make it a little healthier. The recipe does make a ton so unless you’re feeding a bunch of people, you might want to cut it down a little.
PS: My husband made it by himself! Seriously. All by himself.
PPS: Who knew jalapenos came in cans!
- 2 8 oz. packages cream cheese, softened
- 1 cup mayonnaise
- 1 4 oz. can chopped green chiles, drained
- 1 4 oz. can diced jalapeÃ±o peppers, drained
- Â½ cup shredded Mexican style cheese
- Â½ cup shredded mozzarella cheese
- 1 cup Panko breadcrumbs
- Â½ cup grated Parmesan cheese
- Cooking spray
Preheat the oven to 375F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeÃ±os, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).
In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden.