Monday, May 28, 2012

Maggie's Jalapenos Popper Dip


The best part about having a sister-in-law who is an amazing cook is that I get some incredible blog posts and don't have to do any of the work!  Maggie is awesome in the kitchen but more than that she is always trying new recipes which is so fun and always delicious!  Recently we all gathered (I know you are shocked) to fry a turkey and some hot chicken (stand by for that post) when Maggie offered to bring an appetizer.  Per the usual she knew her audience and did not disappoint with this jalapeno popper dip!  


This would be perfect to make for a pool side party, a back yard barbecue or a dinner party with friends!  If people like spicy (and even for those that don't think they like spicy) this is the perfect addition to any spread!

Maggie's Jalapenos Popper Dip

1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1/2 cup parmigiano reggiano (parmesan), grated
1 (4 ounce) can sliced jalapenos (pickled), drained
2 jalapeno peppers, chopped (optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
 
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
 
And one more just for good measure!
Emory was having a ball in the back yard playing with Jennifer and the Easter eggs!
 
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