Jalapeño Popper Dip

Yep, you had me at "jalapeño popper dip". Big Red Kitchen changed my life with this recipe - whether for better or worse remains to be seen as I contemplate how many other events, other than football games, I could possibly justify bringing this as an appetizer to :) There are no words to describe the richness and decadence of this dish - nor its delightfully spiciness counterbalanced by the tangy cream cheese. It tastes like a jalapeño popper without all the work of making individually filled/battered/fried jalapeños! It's genius!

Her pics are much nicer than mine and correctly show the dip as NOT being neon yellow, which it's really not so don't be scared off by the above pic! In my defense, I forgot my own camera and it was  difficult to stop eating the dip long enough to take a photo...  The one thing I did notice was that the top crust was so buttery, it seemed a bit overwhelming when paired with buttery crackers. So definitely serve with bread or crackers that don't taste quite so buttery (saltines maybe?) If possible, you could try using one package of light cream cheese to make this dip slightly healthier -- though we all know that's not what real football food is about!

Jalapeño Popper Dip
2- 8 oz packages cream cheese, room temp
1 c mayonnaise
1 c shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 oz can chopped mild green chilies
2- 4 oz can sliced jalapeños- use all the juice from one can, reserve the juice from other

1 c panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

1. Using a food processor, blend up the chilis and jalapenos until you have fine pieces (but not until it's completely liquid).

2. In the same food processor (or if yours is too small, transfer the chilis to a bowl and use a mixer), add the cream cheese, mayo, parmesan, and mexican cheese and process until smooth. 

3. Spread the dip into a greased 2 quart casserole. 

4. Mix the panko and other 1/2 c. of Parmesan. Pour melted butter over trumb mixture and mix well. 

5. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. The top should be nicely browned and the dip heated all the way  through. Serves 8-10. (or 3 ridiculously gluttonous people with a small amount of leftovers!)