For those of you who are new to my blog, you should know one thing – as a former journalist, I don’t use “breaking news” light-heartedly. I only pull it out for the most incredible, delicious, life-changing recipes.
This dip is one of them.
I love jalapeño poppers. They are one of my favorite snacks. I have burned my mouth many a jalapeño popper. And it was totally worth it.
During one of my Pinterest binges, I saw a few recipes for Jalapeño Popper Dip. The very idea of it made my mouth water. I started having cravings. The cheesy, spicy, crunchy goodness… what’s not to crave?
I know I said I was going to try and cool it on the dip-making extravaganza, but I just couldn’t resist the idea of this dip. I did some research and looked at quite a few different versions of the recipe. Finally, I came up with my own concoction – and thank goodness, it turned out just right!
- 1 package light cream cheese, softened
- ½ cup mayo
- ½ cup light sour cream
- 1 ½ cup shredded marble cheese
- finely chopped canned jalapenos, to taste (no more than 1 cup)
- 1 cup panko bread crumbs
- Mix the first five ingredients and spread into a shallow dish (I used a 9x9” pan). Top with panko bread crumbs. Bake at 375 degrees for 20 minutes until sides are beginning to look golden. Serve with tortilla chips.
I brought it to book club and my fellow members loved it too. Even the girls who can’t take spicy said they liked it! That’s the good thing about this recipe – you can make it as hot as you want. Also, you can find panko bread crumbs in the Asian/ethnic aisle at most grocery stores, or at Bulk Barn.
Note: you don’t have to use light ingredients for this, but I feel less guilty when I do! You can also use any type of cheese you like – cheddar would be delicious!