Saturday, November 26, 2011

Jalapeno Popper Dip

Hello everyone, I hope y'all had a great Thanksgiving! I'm still stuffed, but of course I'm managing to do one last round of tailgate food today for the Iron Bowl. I will be posting a few Thanksgiving recipes in the next week so look forward to Salted Caramel Apple Pie with Vanilla Bean Pastry Crust, Zesty Cranberry-Cherry Sauce, and a Thanksgiving leftover sandwich. Anyway, today's recipe is Jalapeno Popper Dip. As I have obviously mentioned before, we love jalapeno poppers, and we will make just about anything inspired by this appetizer. Well this dip does NOT disappoint, I just love it. It's so creamy and has the best kick from the fresh jalapenos, roasted poblanos, and candied jalapenos. But my absolute favorite part is the thin layer of apricot-pineapple preserves on top of the dip. It is a sweet little surprise to balance out the heat. Also, I finish the dip with a crispy layer of buttery panko breadcrumbs that mimics the breading of a deep-fried jalapeno popper. Serve this dip warm with some chips, and just go to town... you won't regret it!! Enjoy :)
Crispy Panko Topping
Jalapeno Popper Dip
For the Dip:
2 8oz Packages of Cream Cheese, Softened
½C Mayo
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   

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!

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