When it comes to football food I like to keep it simple with finger foods, portable appetizers, and snacks. Some our favorite crowd pleasers are hot wings, sticky fingers, dips, chips, pizza bites, crock pot cocktail meatballs, a hot dog bar, and more. It's all about keeping our hungry football fans satisfied with a variety of eats.
How about a creamy Jalapeno Popper Dip instead? This yummy dip is definitely quick, easy and a hit with all my football fans. This recipe is very popular and I've seen it on numerous blogs and websites, so you know it's good.
The best thing about this popper dip is that it can be assembled ahead of time and as soon as your guests arrive just pop in the oven and bake. If you're headed to a football gathering no problem, because this popper dip travels well. Just assemble this dip the night before, refrigerate, and bake when you arrive.
This dip only requires a few ingredients: 12 0z Philadelphia Cream Cheese, Fiesta or Mexican Cheese Blend, Mayonnaise, Fresh Jalapeno Peppers, Chopped Green Chilies, Panko Bread Crumbs, Parmesan Cheese and Butter. Don't forget the chips! We used Tostitos Party Size Scoops.
Jalapeno Popper Dip
12 oz - (1 1/2) packages cream cheese, softened
1 - cup mayonnaise
6 - fresh jalapenos, seeded and minced
1 - clove garlic, minced
2 - cups shredded Mexican cheese blend or sharp cheddar cheese
1 - 4 oz can mild green chilies, do not drain
1 - cup Panko bread crumbs
1 - cup grated Parmesan cheese or Italian cheese blend
3 - tablespoons butter
Preheat oven to 375 degrees F.
In a large bowl combine the cream cheese, mayonnaise, jalapenos, garlic, green chilies, and cheddar cheese in a mixing bowl. I used the paddle attachment to my kitchen aid to mix everything together.
Pour the mixture into a 8x8 inch baking dish (I used a 9 inch pie plate). Spread the mixture out evenly.
In a separate bowl combine the bread crumbs, Parmesan cheese and melted butter, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
Bake in the preheated oven for 20 to 25 minutes or until the top is golden brown and the dip is bubbling. Let sit for 10 minutes before serving. Serve with your favorite tortilla chips or crackers.
Cook's Note: It can be hit or miss when you're picking fresh jalapeno peppers. It's always hard to tell which jalapenos are mild and which ones are hot. Fresh jalapenos that have lines or white flecks on them tend to be hotter, so keep that in mind when choosing your peppers. I used 6 jalapenos in this recipe and my dip was not hot at all. I guess all the jalapenos I chose were all mild.
Adapted from: The brown eyed baker
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