This fantastic dip recipe comes from my friend Susan in Calgary. She brought this dip to my going-away party and I just had to have the recipe. I made it for my family when they were in town around Christmas, and I made it just for Gen and I to munch on yesterday. It is best served warm, with your favourite tortilla chips, though I will admit, I used some of the left over dip (it get pretty solid when cold) to stuff some omelets this morning for Gen’s birthday. I’ve made a couple adjustments to make up for the fact that we use greek yogurt for pretty much everything.
Jalapeño Popper Dip
- 2 blocks cream cheese, softened
- 1/2 cup mayonnaise (homemade is always better)
- 1/2 plain greek yogurt (or sour cream, heck, or just plain yogurt)
- 1 can chopped green chilies, drained (1/2 cup)
- 2 diced fresh jalapeños
- 1 cup grated parmesan cheese
- 1/2 cup panko bread crumbs
- Preheat oven to 400ºF
- Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles, jalapeños, and 1/4 cup of the parmesan.
- Pour mixture into medium casserole dish (or a hot-dip dish, if there is such a thing). Sprinkle the top with the remaining parmesan and the panko bread crumbs.
- Heat dip in the oven for 15-20 minutes until it is heated through, the top is golden, and the cheese is bubbling.
- Serve with chips and bread.