Jalapeno Popper Cheese Dip

In case you hadn't noticed, the Superbowl is this weekend. Not that I am a huge football fan (not the American version, anyway, but still vaguely rooting for the Packers, Midwest roots and all) but lots of food blogs are listing snacks to make for the big game day. That's why I ran home and made this gorgeous gooey dish of heart-stopping goodness.

Kevin of Closet Cooking loves making cheese dips and many of his recipes are on my to-do list. But this one could not wait. So I didn't. Yummy! The best part was how easy it was to prepare! Easy to prepare has been my primary focus lately - no reason, just want it quick and now!

I halved the recipe since I was not making it for a gaggle of hungry football fanatics, and while there leftovers, they reheated pretty well the following day!

Jalapeno Popper Cheese Dip (from Closet Cooking)

1/2 package cream cheese (4 oz) at room temperature
4 tablespoons mayonnaise
1/3 cup cheddar cheese (grated)
1/4 cup parmigiano reggiano
10 pickled jalapeno slices (set aside 5 for topping and chop the remaining)
2 fresh jalapeno peppers, deseeded and minced
2 tablespoons panko bread crumbs
2 tablespoons grated parmigiano reggiano

Preheat oven to 400 degrees. Mash the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a small baking dish or handmade pottery bowl as I used. Arrange whole pickled jalapeno slices on top if desired and mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake until bubbling on the sides and golden brown on top, about 20 minutes. Serve with chips or cut veggies; green onions are particularly great!

Hugs!

Recipes currently inspiring me:

Angel Hair Pasta with Tuna Sauce at Cinnamon Spice and Everything Nice
Nutella, Peanut Butter and Banana Turnovers at Nutmeg Nanny
Coq Au Vin at Ladybeard's Kitchen