Jalapeno Popper Dip
I have made this dip before, but my recipe never called for a topping. I really like this recipe!
4 ounce can of diced jalepenos, well drained or 4-6 fresh jalapenos, roasted and diced
1- 8 ounce package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup Parmesan cheese
1 cup Italian bread crumbs
4 Tbsp. butter, melted
1 Tbsp. dried parsley
-In a large bowl, combine cream cheese and sour cream.
-Add cheddar cheese, 3/4 cup Parmesan cheese and diced jalapenos. Mix well.
-Spoon mixture into 8 x 8 baking dish.
-In a small bowl, mix bread crumbs, butter, 1/4 cup Parmesan cheese and dried parsley, using a fork until crumbly.
-Sprinkle the bread crumb topping over the cream cheese mixture.
-Bake at 375 degrees for 20 minutes or until hot and breadcrumbs are golden brown.
-Serve with crackers or bread.