Jalapeno Popper Dip
A delicious cheesy dip with a slight kick of jalapeno. Perfect for parties and tailgates!
Ingredients
- 2 8- ounce packages cream cheese (at room temperature, light or regular)
- 1/2 cup mayonnaise (light or regular)
- 1/2 cup roasted red bell peppers (chopped)
- 6 jalapeno peppers (seeded, ribbed and finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons cilantro (finely chopped)
- 2 tablespoons lime juice
- 1 1/2 cups Mexican blend shredded cheese (divided)
- 1 teaspoon Ancho chili powder
- 1 teaspoon ground cumin
- 1/2 cup panko bread crumbs (regular or gluten free)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine cream cheese and mayo.
- Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin. Mix well to combine to a uniform mixture.
- Spread dip into a baking dish, smoothing into an even layer. (I used an 11 x 7-inch dish)
- Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin.
- Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown.
- Serve warm or at room temperature with tortilla chips, crackers, or veggies.
