Wednesday, January 1, 2014

Jalapeno popper spread

I love jalapeno poppers, those deep fried, crispy, spicy, cheese little snacks. However, they always seemed like too much of a bother to prepare. This dip version has the same flavor and the preparation is much less of a hassle.

16 oz cream cheese
1 cup mayo
4 oz chopped green chilies
1 tsp salt
0.25 tsp black pepper
0.25 tsp paprika
4-6 oz hot pickled jalapeno peppers
0.5 cup breadcrumbs
1 cup grated Parmesan

Preheat oven to 375F. Warm the cream cheese in a glass bowl to soften. Add the mayo, salt and pepper, and stir in with a blender until smooth.

Add in the drained, diced chilies, paprika and the diced jalapenos. Mix well. Scoop into 9-inch pie shape.

Mix breadcrumbs and shredded Parmesan. Sprinkle over dip. Spray lightly with olive oil.

Bake in the preheated oven until golden brown on top, about 20 minutes. Serve with fresh pita bread wedges.

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