Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share. Seriously, I could easily have eaten this directly from the baking dish with a spoon. (If no one saw it, it never happened. ) It’s that good! This recipe incorporates all the flavors I love in stuffed jalapeno poppers and melds them into a luscious dip that will be perfect for your 4th of July entertaining. The other part I love is that it can be served hot or cold. This time of year, in Nebraska, I cool and then chill it after it is baked. Then I serve it cold. In the winter it’s fabulous served hot from the oven. So, you decide how it works best for you and your family, but seriously, you have to make this. Go edit your grocery list, right now, and make sure you have everything. I can’t wait to hear how it turned out for you!
- 2 (8 oz) blocks of cream cheese, softened
- 1 cup of Miracle Whip (or sour cream)
- 1 cup sharp cheddar cheese, shredded
- ½ cup Italian blend cheeses, shredded (or Parmesan)
- 4 jalapenos, minced with seeds
- ½ cup cooked bacon, chopped
- 1 cup Panko bread crumbs
- ½ cup Italian blend cheeses, shredded
- ¼ cup butter, melted
- Blend cream cheese, Miracle Whip, cheddar and Italian cheeses, jalapenos and bacon. I threw everything into my stand mixer and mixed until it was thoroughly incorporated.
- Spread the dip into an 8×8 baking dish.
- Mix Panko, second ½ cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the dip.
- Bake at 350 degrees for 30-35 minutes. Crust will be beautifully browned and dip may be bubbling around the edges of the pan.
Here’s how to put it together.
Sprinkle the dip with the Panko, cheese and butter crumb mixture. Bake at 350 degrees for 30-35 minutes.
Pull it from the oven and serve it popping hot with your favorite crackers, appetizer bread or chips OR you can cool it and chill in the fridge until serving time. It’s absolutely fabulous, hot or cold! Enjoy!
This post is linked to the Grocery Cart Challenge.