Jalapeno Popper Spread Recipe
I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- 1/2 cup shredded monterey jack cheese
- 1 cup shredded parmesan cheese
- 1/4 cup canned chopped green chilies
- 1/4 cup canned diced jalapeno peppers
- 1/2 cup panko (japanese) bread crumbs
- sweet red and yellow pepper pieces and corn chips
- 2 packages (8 ounces each) cream cheese softened
- Carbohydrate 7.41774250107782 g
- Cholesterol 43.2589375044381 mg
- Fat 17.4656875041718 g
- Fiber 0.358000006911918 g
- Protein 5.52076500007608 g
- Saturated Fat 7.86080337563401 g
- Serving Size 1 1 serving (59g)
- Sodium 437.478000101062 mg
- Sugar 7.0597424941659 g
- Trans Fat 5.69924275353779 g
- Calories 208 calories
Directions In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400degrees for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings. Originally published as Jalapeno Popper Spread in Taste of Home August/September 2012, p31 Print Add to Recipe Box Email a Friend
