Who is ready for installment #4 of our lead up to the BIG GAME? Every party needs a little spice and I have it for you here today as #DudeFoodWeek continues…
I have had a full-fledged obsession with jalapeno poppers since the first time I ever heard one mentioned. How could I not? It combines several of my favourite food things in one perfect little crunchy, creamy, spicy, hand-held package.
The thing is, the little beasties are fussy to make, and I’m a woman on the move, people. I’m not opposed to spending time on making food ‘the long way’ when we’re talking about things like bread, roasts, preserves, beer, and whatnot, but when it comes to my snack foods, time is money. I had purchased all the necessary ingredients to whip up a batch of my dearly beloved snacks for The Big Game (wink wink, nudge nudge) but then realized that my ambition had outstripped my energy by a country mile. I stared at all the cream cheese, shredded mozzarella, jalapeno peppers, garlic cloves, and panko crumbs on my counter and a light bulb went pop over my head.
I mean that literally. One of my light bulbs in the ceiling broke.
I also mean that proverbially, because at that very moment I decided to mince the peppers and stir them into the cream cheese with the rest of the ingredients and top the whole works with buttered Panko crumbs then bake it; Baked Jalapeño Popper Dip was born.
- The dip packs a little punch… just as much as a popper, but how much oomph it has is largely dependent on the individual peppers. If you’re hardcore, slice a tiny sliver from the end of the pepper and taste it. If it’s pretty mild, you may want to increase the overall amount of minced peppers. If the peppers are nuclear, you may want to stick with the amount specified or reduce it. Your call!
- If you have leftovers (PSHAW. The only way this happens is if you PLANNED for leftovers or forgot to serve it. Voice of experience.) they are wickedly good spread on halved French bread and popped under the broiler until bubbly.
- 1 (8 ounce) package Cream Cheese, softened
- 2½ cups shredded mozzarella
- 3-5 fresh jalapenos, stemmed, seeded, and finely minced (depending on heat preference)
- 2 tablespoons mayonnaise
- 1 garlic clove, peeled and minced or pressed through a garlic press
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground cayenne pepper
- 2 tablespoons salted butter, melted
- ½ cup panko bread crumbs
- Preheat oven to 400°F.
- Butter a small casserole dish and set aside. Smash the cream cheese, mozzarella cheese, jalapenos, mayonnaise, garlic, salt, and cayenne pepper together with a potato masher or sturdy spoon until everything is evenly combined.
- Spoon into the buttered casserole dish and even the top. Toss the melted butter and bread crumbs together then scatter them evenly over the dip. Place the buttered casserole on a rimmed baking sheet in case of bubble-overs. Bake for 20-28 minutes, or until the dip is bubbly and the bread crumbs are golden brown. Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread!