Jalapeño Popper Dip
A creamy and delicious party dip with a hint of spice.
- 5 Jalapeños sliced in half, cored and seeded
- 8 oz cream cheese
- 1 cup sour cream
- 2 cups shredded cheddar
- 1 cup Parmesan
- 1/2 cup Italian bread crumbs
- 4 tbsp melted butter
- 1 tbsp dried parsley
Place the seeded jalapeños on a baking sheet and place under a broiler on high until the skins are blackened.
Peel the skin off the jalapeños, chop, and set aside.
Combine the cream cheese and sour cream in a mixing bowl.
Add in the cheddar, 3/4 cup Parmesan, and jalapeños. Mix well.
In another mixing bowl, combine the bread crumbs, butter, 1/4 cup Parmesan, and dried parsley.
Layer the bottom of a skillet with the cream cheese mix and evenly top with the bread crumbs so it covers the cheese mix.
Bake at 400 degrees Fahrenheit for 20 minutes. Serve with chips and/or toasted baguettes.