Best Homemade DIY Jalapeño Popper Dip - Jalapeño Popper Dip
2 (8 oz.) packages of cream cheese
1 cup of Helman's mayonnaise
1 cup shredded cheese (option: Mexican shredded cheese)
1/2 cup Parmesan cheese
1 (4 oz.) can of green chilies (option: 8oz.size)
5 fresh Jalapeño's (option: more for those who love it hot)
Jerry Baird's Jalapeño Sizzling Salt -app.1 tablespoon
1 cup panko bread crumbs (for topping)
1/2 cup of Parmesan cheese (for topping)
1/2 stick butter, melted (for topping)
In a food processor, or mixer: Add the first 6 ingredients and process until smooth. No need to drain chilies. Spread the dip into a greased 2 quart casserole dish. After spreading: Sprinkle Jerry Baird's Jalapeño Sizzling Salt on the top of the dip prior to the topping mixture.
Topping: In a skillet, Combine Panko, Parmesan cheese and melted butter. Mix well. Sprinkle crumb mixture evenly over the dip and Bake at 375 degrees for about 20 minutes. Bake until the top is lightly browned and the dip is heated through. Option: If you really like it hot and crunchy, chop another fresh Jalapeño and sprinkle on top with the crumb topping.
Serve with chips, crackers, bell peppers or other fresh vegetables Serve as a side with eggs for breakfast -Excellent! Serve with Mexican food as a side.
Spread on hamburgers -Incredible!