Jalapeño Popper Dip

Mmmmm mmmmmm!  That's about all I have to say about that.... I always like trying new things, especially in the kitchen.  I love those cream-cheese-stuffed-jalapeños but most of my family does not.  They can't quite handle the same amount of heat that I like every once in a while.  Enter in this dip.  It provides all of the flavors of a typical jalapeño popper without all the intense heat.  Although you could make it as hot as you want by substituting the type of pepper used or by just using a larger quantity of peppers.  Again, this is another recipe that provides a base for lots of different ideas and uses of creativity. For example, next time, I'm gonna add some bacon =P For dinner tonight, I'm using the leftover dip to crown some cooked chicken breasts for some Jalapeño Popper Chicken!  For the rest of my family, this dip was loved by all.  Not too hot, as the peppers are cooled down by the cream cheese and mayonnaise.  And don't let the cream cheese and mayonnaise scare you if you're on a diet - use low-fat or fat free varieties and it will taste just fine.  The Ritz crackers? I used reduced fat as well and you can't even tell :) This dip was inspired by different versions I found online.  This recipe can be doubled easily for a bigger crowd, or appetite, if so desired.  Enjoy!

Jalapeño Popper Dip

• 1 (8 oz) package, cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green chilies
• 1/4 cup pickled jalapeño slices, chopped (or more if a hotter dip is desired)
• 2 Tablespoons jalapeño juice (from the jar or can they came in)

     Topping

• 1/2 cup Panko crumbs (Japanese style bread crumbs)
• 1/4 cup grated Parmesan Cheese
• 1/4 stick butter, melted

In a medium bowl, add all the ingredients with the exception of the topping ingredients, and mix with a handheld mixer or in a large stand mixer.  Place in a greased casserole dish that is at least 1 quart in size.  In a small bowl, mix the topping ingredients well.  Sprinkle crumb mixture evenly over the top of the dip. Bake in a preheated 375F oven for about 20 minutes.  You want the top to be golden brown and the dip to be heated through and bubbly on the edges.

Be careful not to overcook this dish as the mayonnaise may separate.  Serve with buttery crackers, such as Ritz, or a sliced baguette.