Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.