This dip was creamy and cheesy and spicy and awesome! It goes perfectly with salty tortilla chips and a nice, cold beer. It's just like it's namesake appetizer, but in casserole form. I only made a few changes -- using reduced fat cheeses (since it's what I usually buy), chopped roasted Hatch chiles (from our own freezer stash) and fresh jalapenos, seeded and diced. Unfortunately (even though I swear I remember taking a photo of the dip ... grrrrrr) I can't seem to find the picture! So, just a lonely recipe to post today, but once our next 'harvest' of jalapenos comes in I'll be sure to make this delicious dip again and this time snap a picture!
Jalapeno Popper Dip
from The Jey of Cooking
8 ounces of cream cheese, softened (I used reduced fat.)
1 1/2 cups plain Greek yogurt
1/2 cup chopped green chiles
8 medium jalapeños (I'd use 4-6 if large peppers and 10 if small.)
8 ounces shredded cheese, Mexican blend or colby jack
1 cup panko bread crumbs
1/2 cup grated parmesan
- Preheat oven to 375 degrees.
- Seed and dice jalapenos. Wear latex gloves for this step -- trust me, you don't want to rub your eyes a few hours later and end up in burning tears!
- Combine softened cream cheese, Greek yogurt, green chiles, jalapenos and shredded cheese in a large bowl. Stir to combine, until the peppers and shredded cheese are evenly dispersed. Spread mixture out in an 8x8 baking dish.
- Combine panko and parmesan in a small bowl. Sprinkle evenly over dip in baking dish.
- Spray the top with cooking spray.
- Bake for 25-30 minutes, until browned on top and bubbling.