This past Sunday was Sunday dinner.  Being the December dinner I figured an excessive amount of food was the only right thing to do for the holiday season. I made my famous Bolognese and as an appetizer I made this Jalapeno Popper dip recipe found on My Baking Addiction blog.

I decided to NOT bake it though.  I do think having it baked would be delicious, but I decided to just serve it cold.  It was fantastic.  Because I served it cold, I did not do the Panko breadcrumb topping.  Either hot or cold I think this recipe is fantastic.

I've copied it from her site, but all the credit for this amazing recipe goes to the My Baking Addiction blog.

Jalapeno Popper Dip

Recipe from MyBakingAddiction Blog

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained ( so I misread this and actually bought a jalapeno pepper and chopped it up. )
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

 
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.