Are you ready for some football?
This week's Something Yummy for My Colonel's Tummy
is something to enjoy for the Super Bowl!
I made this dip for Christmas Eve and it was so good!
It was so good that I completely forgot to take pictures
of me preparing the dip.
I think this dip would be perfect as part of any Super Bowl menu.
It is SUPER easy and SUPER delicious!
You can make it the day before and then bake it in the oven
right before the game starts.
Jalapeno Popper Dip
2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.
In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.
You want the top to get browned and the dip
to be heated through and bubble gently on the edges.
You do NOT want to over-bake this dip.
The mayo will separate.
Enjoy your day!