|Crispy Panko Topping|
|Jalapeno Popper Dip|
For the Dip:
2 8oz Packages of Cream Cheese, Softened
½C Sour Cream
½t Garlic Salt, Cayenne, & Cajun Seasoning
4 Jalapenos, Diced
3 Poblano Peppers, Roasted & Diced
2T Candied Jalapenos, Diced (optional)
8 Slices of Applewood Smoked Bacon, Cut into Cubes & Fried until Crispy
1 8oz Block of Pepperjack Cheese, Shredded
½C Apricot-Pineapple Preserves (or Hot Pepper Jelly)
1C Panko Breadcrumbs
½C Parmesan Cheese, Freshly Grated
3T Butter, Cut into Small Cubes
Directions:1. Preheat the oven to 350 degrees and spray a baking dish with Pam.
2. In a mixing bowl, beat together the cream cheese, mayo, sour cream, garlic salt, and cayenne until smooth. Stir in the diced jalapenos, roasted poblano, candied jalapeno, and shredded pepperjack until well incorporated. Spoon this mixture into the prepared baking dish into a smooth layer. Spread a thin, even layer of preserves on top of the creamy dip.
3. In a small bowl, mix together the panko and Parmesan. Sprinkle the breadcrumb mixture over the preserves. Top the breadcrumbs with the cubes of butter.
4. Bake the dip for 30 minutes until the dip is hot & bubbly. Broil the dip for a few minutes to toast the breadcrumbs to golden brown.
5. Serve with tortilla chips and enjoy!