Jalapeño Popper Dip

Our friend shared her good news with us, "It's been a hundred years since a baby boy has been born into this family."

"Well, let's celebrate! My daughter, Lauren & I would love to give you a shower."  Celebrate we did on Cinco de Mayo with a red/black/white and panda theme.  Whew!  That's a mouthful.  Instead of slapping a sombrero on the panda, we incorporated the Cinco de Mayo with chicken and beef fajitas and several spicy dips. 

 My new favorite is the Jalapeño Popper Dip. Spicy and warm with a crispy crust.

Jalapeño Popper Dip

Prep Time: 15 minutes | Bake Time: 30 minutes

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 (4-ounce can) diced jalapeño peppers (pickled), drained

2 fresh jalapeños, chopped (optional)
1 cloves garlic, minced
1/4 teaspoon cumin

Topping:
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 Tablespoon melted butter
1. Preheat oven to 375 degrees F.
2. Combine the cream cheese, mayonnaise, cheddar cheese, parmesan cheese, jalapeños, garlic and cumin in a mixing bowl. Pour the mixture into a casserole dish or 8 x 8 square baking dish.
3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

TIP: When working with fresh jalapeños, Do Not Touch your eyes, nose or anything else you don't want to set on fire. I always wear disposable gloves. Remember the heat is in the white membrane and seeds.  Take out as much as you need.  You will still have a delicious spicy dish.

Next: Dessert Bar!