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Jalapeno popper dip-- This is SO good! Always a hit at any party. (Easy to make low-carb by leaving off the panko topping.) Typically eaten with tortilla chips, it is also good as a veggie dip, steak or burger topping, etc. It would make a delicious omelet filling, too.
Jalapeño Popper Dip Recipe by Taste of Home. This may be the yummiest appetizer I've made this year. My modification is to use FRESH jalapeños in place of jarred for a little more heat. The ones in the jar aren't hot enough. This is super-yummy!
Jalapeno Popper Spread: Beat together 2 (8 oz) pkgs softened cream cheese, 1 c mayo, 1/2 c shredded Monterey Jack cheese, 1/4 c canned chopped green chilies, 1/4 c canned diced jalepenos; spread in an ungreased pie plate. Sprinkle with 1 c shredded parmesan, 1/2 c panko bread crumbs. Bake at 400 for 25-30 minutes.
Jalapeño Popper Spread: two 8oz pkgs cream cheese, soft; 1 c mayonnaise; ½ c shredded Monterey Jack cheese; ¼ c chopped green chilies; ¼ c diced jalapeno peppers; 1 c shredded Parmesan cheese; ½ c panko (Japanese) bread crumbs; Sweet red & yellow pepper pieces, corn chips. In large bowl, beat first 5 ingredients until blended; spread in ungreased 9” pie plate. Sprinkle w/ Parmesan cheese; top w/ breadcrumbs. Bake @ 400° for 25-30 mins or until lightly browned. Serve w/ peppers & chips.
Best Ever Jalapeno Poppers. "This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge."