Jalapeno poppers might be my favorite food.
Cheese+peppers+fried crunchy goodness=my idea of a good time.
I think I have come clean about my love affair with poppers before...probably when I was talking about my other love affair with cheesecake.
Don't worry, they're both okay with it.
Seriously though...many of my not-so-sober college nights ended with a box of freshly fried jalapeno poppers and ranch from the restaurant that would put chicken fingers, french fries, mozzarella sticks and sour cream all on one sandwhich...
Yes, more like freshman 15,000.
Even now I always have the biggest box of poppers that I can find in my freezer at all times. I know there is this debate...cream cheese or cheddar?
I am personally one who loves the cheddar, but if you could combine both?! Oh my gosh I would be in heaven...
Well I decided to combine both and created this dip.
That's right, heaven awaits.
I frickin love this dip. I would make it everyday if I could but I don't feel that my waistline would appreciate it.
Stupid picky waistline...always wanting to object what my hearts desire.
Jalapeno Popper Dip
16 ounces neaufchatel, softened
1.5 cups reduced-fat sharp sheddar
1.5 cups jarred chopped jalapenos
1/2 cup panko bread crumbs
1 large fresh jalapeno, chopped
salt and pepper to taste
Preheat oven to 400F
In a medium-sized bowl combine cream cheese, jarred jalapenos, cheddar, a little bit of salt and pepper and stir until mixed.
Spread the mixture into a 9-in pie pan. Sprinkle the panko bread crumbs on top of the cream cheese mixture. Spray the bread crumbs lightly with cooking spray. Top the bread crumbs with fresh jalapenos.
Bake in preheated oven for 40 minutes or until the bread crumbs are golden brown and the fresh peppers are roasted. Serve with crackers or chips.