Last weekend, we watched (okay, we pretended to watch) the Broncos and the Seahawks win a spot to compete in the Super Bowl. While everyone else was cheering for their favorite teams, we were already brainstorming what we’ll be cooking up next Sunday!
Jalapeño Popper Dip | Closet Cooking
To us, Super Bowl food must include something with a little kick. This jalapeño popper dip is just the dip to spice up our Super Bowl Sunday menu!
Our advice: fill your cup (with milk!) before you start eating this – you’ll need a drink to cool your mouth down. Don’t let the creaminess fool you – it’s spicy! – but you’ll find yourself going back for seconds. And thirds. And okay, maybe tenths. This dish is super easy to put together and can be made ahead of time to make entertaining easier.
Serve it with buttery Ritz crackers or crunchy tortilla chips – you won’t be able to stop munching!
The yumminess starts here: parmesan, cheddar and cream cheeses, panko bread crumbs, pickled jalapeños, fresh jalapeños and mayo. Yum.
Measure half a cup of shredded cheddar cheese.
And another half cup of parmesan cheese. Yes, cheese on cheese on cheese.
Clean the seeds out of a fresh jalapeño and dice it. Be sure to wear gloves when you do this – you won’t want that spicy residue on your fingers for later!
Measure out 3 oz of pickled jalapeños and 1 oz of the pickled jalapeño liquid.
Mix all ingredients together in one large bowl.
And then spread the dip into a cute little baking dish.
Mix together panko breadcrumbs and parmesan cheese to create a delicious crispy crust for the dip.
Top the dip with the breadcrumb and parmesan mixture before sticking it into the oven.
Bake the jalapeño popper dip until it’s a nice golden brown on top.
Serve the dip with Ritz crackers or tortilla chips immediately. Your mouth will – in the words of one of Cindy’s favorite pop stars – burn so good.
Here’s the recipe:
For the dip:
1 (8-oz) package cream cheese at room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 jalapeño, seeded and diced
3 oz pickled jalapeños
1 oz pickled jalapeño juice
For the topping:
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapeños in a bowl. Pour mixture into baking dish.
Mix the panko bread crumbs and parmigiano reggiano. Sprinkle over the top of the dip.
Bake in the oven at 375° oven until bubbling on the sides and golden brown on top. This will take about 10 to 20 minutes.
Serve immediately with Ritz crackers or tortilla chips.
Nom. nom. nom.