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    Jalapeno Popper Dip tastes like real Jalapeno Poppers but with half the work.

    3y
    3y Saved to Appetizers

    9 comments

    • Kristin Parish

      Jalapeno Popper Dip tastes like real Jalapeno Poppers but with half the work Looks like a great party food!!

    • Valerie Mulcahy

      Jalapeno popper dip...what?? (Made this for super bowl last year. Love. No need to blend ingredients. Just soften cream cheese completely and stir together. SV)

    • Ren JustRen

      Jalapeno Popper Dip tastes like real Jalapeno Poppers but with half the work. Jalapeño Popper Dip 2- 8 ounce packages cream cheese, room temp 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1/2 cup Parmesan cheese 1- 4 ounce can chopped green chilies 1- 4 ounce can sliced jalapeños- double if you like heat 1 cup panko bread crumbs 1/2 cup Parmesan cheese 1/2 stick butter, melted

    • Michelle Walker

      Jalapeno Popper Dip Jalapeño Popper Dip 2- 8 ounce packages cream cheese, room temp 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1/2 cup Parmesan cheese 1- 4 ounce can chopped green chilies 1- 4 ounce can sliced jalapeños- double if you like heat 1 cup panko bread crumbs 1/2 cup Parmesan cheese 1/2 stick butter, melted ~Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes

    • Cat Lindsey

      Jalapeño Popper Dip 2- 8 oz cream cheese 1 c mayo 1 c Mexican blend cheese 1/2 c Parm cheese 1- 4 oz can chopped green chilies 1- 4 oz can sliced jalapeños 1 c panko bread crumbs 1/2 c Parm cheese 1/2 stick butter In a food processor add the first 6 ingredients & process until smooth. Spread into a greased 2 qt casserole. In a bowl mix bread crumbs & Parm cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip & bake @ 375° for 20 min.

    • Denise Costa

      Jalapeño Popper Dip 2- 8oz cream cheese, room temp 1C mayo 1C shred mexican blend cheese 1/2 C Parmesan 4oz can choppd green chilies 4 oz can sliced jalapeños- 1C panko bread crumbs1/2 C Parmesan 1/2 stick butter~In food processor add first 6 ingredients & process smooth. don't drain cans. Spread into greased 2qt casserole. Mix bread crumbs & 1/2 C Parmesan. Pour melted butter over crumbs & mix. Sprinkle over dip.bake 375° 20 min. top browns/edges bubble.Donot over heat or mayo separates

    • Janet Lohmeyer

      Jalapeno Popper Dip Jalapeño Popper Dip 2- 8 ounce packages cream cheese, room temp 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1/2 cup Parmesan cheese 1- 4 ounce can chopped green chilies 1- 4 ounce can sliced jalapeños- double if you like heat 1 cup panko bread crumbs 1/2 cup Parmesan cheese 1/2 stick butter, melted In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casser...

    • Kasy Cates

      jalapeno popper dip!!!...a lot less work than stuffing jalapenos!...

    • Daryl-Laurie Whitehouse

      Jalepeno Popper Dip

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