This Jalapeno popper dip is a great way to celebrate football season. We took this appetizer to our first Packer party of the season on Sunday and everyone loved it. Being from Wisconsin the Packers are “our” team and even when we are in Arizona we either get together with friends and family to watch the game or we go to one of the “Packers sports bars” to cheer them on. This has been a family tradition since I was a young girl. I remember watching the Packers win the very first and second Super Bowls! There are many more football games, parties and tailgates coming up thru the Super Bowl, so I wanted to share this recipe with all of you. Our daughter Laura loves gooey cheesy food and this recipe she shared with me really accomplishes that. It only takes a few minutes to put together and just 15-20 minutes in the oven to make everything melty and delicious. The dip can be served with tortilla chips, small baguette slices, bagel chips or celery sticks. The “heat” of the dip can be controlled by using mild, medium or hot, diced canned jalapenos. This past Sunday I used hot jalapenos and even people who don’t care for spicy heat said it was good and not too hot. I think the cheese and sour cream tones down the heat so it has a definite warmth but not a burn.
This is made in a 9×13 pan and can be made ahead of time and baked just before serving. I kept the crumb topping in a separate container from the cheesy mixture and put it on the dip just before baking. If no ovens are available such as in the case of tailgating, it can be baked and transported in a bake and take carrier that keeps hot food hot. I love mine because the dip will stay melted and easy to be dipped into and thoroughly enjoyed.
- 2 8 oz. packages Cream Cheese (at room temperature)
- 1 16 oz. container Sour Cream ( 2 cups)
- 1 Tablespoon Garlic Powder
- 8 oz. canned Diced Jalapenos (drained)
- 4 Cups Shredded Cheddar Cheese
- 1 and ½ Cups Shredded Parmesan Cheese
- 2 Cups Panko Bread Crumbs
- ½ Cup Shredded Parmesan Cheese
- ½ Cup Butter (melted)
- 1 Tablespoon Dried Parsley (or 2 Tablespoons finely chopped fresh)
- In a large bowl beat the Cream Cheese, Sour Cream and Garlic Powder together until fluffy
- Stir in the drained Jalapenos, Shredded Cheddar and Shredded Parmesan until combined
- Spread in a 9 x 13 pan
- In a separate bowl, toss the Crumbs, Parmesan Cheese and Parsley with the melted Butter
- Spread over the top of the cheese mixture
- Bake at 375 degrees for 15-20 minutes
- Serve while hot with either Tortilla Chips, Celery pieces, Bagel Chips or Crackers
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