I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!
The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.
Ingredients:
- 8 ounces cream cheese, softened
- 4-ounce can diced jalapeno peppers
- 4-ounce can chopped green chilies
- 1 cup grated Parmesan cheese
- 1 cup shredded Cheddar cheese (I used extra sharp)
- 1 cup mayonnaise
- Round sourdough loaf (optional)
- ¼ cup seasoned bread crumbs
Directions:
- Preheat oven to 350 F. (could use the toaster oven too).
- In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
- Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
- Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
- Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.
Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.
Servings: 8-10.
Recipe inspired by this.
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