To Die For Jalapeno Popper Dip Recipe

You will love this ooey gooey warm cheesy dip with just the right amount of spice. I served this dip with whole grain chips. Perfect!

Jalapeno Popper Dip
recipe via homemade by holman

2 (8oz) packages cream cheese, room temperature
½ cup mayo
½ cup red bell peppers, chopped
6 jalapeno peppers, seeded as desired for hotness, ribbed, finely diced
2 cloved garlic, minced
2 T cilantro, finely chopped
2 T lime juice
1 ½ cups Mexican blend shredded cheese
1 t Ancho chili powder
1 t ground cumin
1 cup panko bread crumbs

Preheat oven to 350 degrees. In a medium bowl, combine cream cheese and mayo. Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin. Mix well to combine to a uniform mixture. Spread dip into a baking pan (I used a 1 1/2 quart oval Corningware baking dish but you can use any similar sized baking dish), smoothing into an even layer. Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin. Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown. Serve warm or at room temperature with tortilla chips.


Here's the printable link to the recipe: https://docs.google.com/document/pub?id=13esMt1_ECfq4EK3jmugLIzbLXufk6vBqJ92tW6yKMSg

XOXO-

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