Jalapeno Popper Dip

For one of our many tailgates (GO CANES!)  I wanted to do something different, and one of my favorite blogs had a great recipe.  However, I wanted to tweak it a little and combined some of it with the original recipe that blog adapted.  Check out the Original on Homemade by Holman.  It gets rave reviews every time.   Not bad if you leave the bacon out on accident! 

Jalapeno Popper Dip

Adapted From Homemade by Holman

Preheat Oven to 350.

Dip

2               8 oz packages any brand cream cheese, room temperature (I use 1/3 less fat)

½ c.          mayonnaise (can be substituted with sour cream, or mixture of the two)

½ c.          diced jarred jalapenos (more may be added depending on how hot

                 you want it, I have never measured)

1               4 oz can diced green chiles  (sometimes I use the larger can)

4               slices of bacon cooked and crumbled  (or use those pre cooked real bacon pieces in the salad
                 dressing aisle.)

Juice of half a lime

2 tbsp       fresh finely chopped cilantro, I actually just snip mine right off the stalks into the bowl.

1 tbsp       chopped garlic (or sprinkle the top of your mixing bowl a couple of times with garlic power; I have also been known to use jarred chopped garlic)

1 c            shredded Mexican cheese blend

a little      Cumin

Mix cream cheese, mayo (or sour cream) together with mixer.  Add in jalapenos, green chiles, bacon, lime juice, cilantro, garlic, cheese and mix well. Make sure there are no large chunks of bacon or jalapenos.  This is where I taste to be sure its spicy enough.  Add more chopped jalapenos to your desired spicy level!  Spread in 8X8 baking dish lightly coated with Pam or non-stick cooking spray of your choice.  

Topping

1 cup        Panko Bread crumbs (not regular bread crumbs)

½ c.          shredded Mexican cheese blend

½ c.          grated parmesan

½ stick       melted butter

Igain, I do not usually measure this stuff other than the butter.  Melt butter and let cool a little while you measure and mix the other topping ingredients.  Once bread crumbs and cheeses are mixed, pour butter over the top and mix well.  Spread over top of dip mixture.

Bake in 375 degree oven for 30 minutes or until the dip has started to bubble a little and the topping is starting to brown.

Serve with Tortilla chips or veggies.  Really good with very thinly sliced cucumber slices.   Works great in aluminum baking dishes to toss after the tailgate or to leave leftovers with friends.  IF, and I mean IF, you have any leftovers, I have stuffed the filling part of the tip in a chicken breast and baked it or served it over chicken breasts with a salad.