This warm, spicy, cheesy jalapeno popper dip is loaded with all the familiar flavors from your favorite appetizer, in an easy to make dip form!
- 16 oz cream cheese softened
- 1 cup mayo
- 4 oz can diced jalapenos drained
- 4 oz can diced green chiles drained
- 1/2 cup shredded Mexican cheese
- 1 cup shredded Mozzarella cheese
- 1/2 tsp cumin
- 6 slices cooked and crumbled bacon divided
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp unsalted butter melted
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Preheat oven to 350 degrees F. Spray baking dish with non-stick spray and set aside. I use my quiche pan, but any shallow baking dish will work.
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Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined. Add 1/2 the bacon, jalapenos, green chiles, cumin, and mexican and mozzarella cheeses.
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Transfer to prepared dish, smooth out with a rubber spatula.
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Combine melted butter, panko, and Parmesan cheese. Sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
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Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
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If desired, top cooked dip with slices of fresh jalapeno. Serve hot.
Recipe adapted from Food.com