Jalapeno Popper Dip
This amazing appetizer is filled with several kinds of cheese, diced green chiles, jalapeno peppers and topped with Panko bread crumbs adding a nice crunchy topping.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 cup kikkoman panko bread crumbs
- 2 8-oz. pkgs. cream cheese (softened)
- 1 cup hellmann's mayonnaise
- 1 cup fiesta mexican blend cheese
- 1 cup 6-cheese italian cheese blend , divided use (prov
- 4 oz. can undrained, diced green chiles (i used 7-oz.)
- 4 oz. can finely diced (jalapeno peppers drained)
- 1/4 cup unsalted butter melted (1/2 stick)
- Carbohydrate 0.0742721888378709 g
- Cholesterol 10.1766666752695 mg
- Fat 18.3626495892498 g
- Fiber 0.00631002938034188 g
- Protein 0.0428406851301651 g
- Saturated Fat 4.44466535408532 g
- Serving Size 1 1 Serving (23g)
- Sodium 91.2511436970213 mg
- Sugar 0.067962159457529 g
- Trans Fat 0.912978669564804 g
- Calories 162 calories
Spray a round torte baking dish with cooking spray. Mix cream cheese, mayonnaise, Mexican cheese, ½ cup Italian cheese blend, chile, peppers and salt and pepper with an electric until well mixed. Place mixture into baking dish. Melt butter in microwave safe bowl. Add bread crumbs and remaining ½ cup Italian cheese blend. Stir to combine. Sprinkle crumb mixture over top of jalapeno mixture. Bake at 350° for 20-30 minutes until mixture is hot and bubbly and golden brown. Serve with bagel chips, tortilla chips or crackers.
