Jalapeno Popper Dip

This is one of my favorite appetizers of all time.  It's not really much to look at, but it is surprisingly delicious.  Once you taste it, you really won't be able to stop eating it.  It is really creamy, with a great bit of crunch from the topping.  The jalapeno lends great flavor without being too spicy (and we are pretty wimpy about spice).  Of course if you want it spicy, you can always add another jalapeno and/or leave in the seeds and membranes.  This dip is great served with crackers, pita chips, tortilla chips, and all sorts of veggies--my personal favorite is celery.  The best part, of course, is that is comes together really quickly and you can make it in advance, keep it in the fridge, and just pop it in the oven 30 minutes before you want to serve it.

Jalapeno Popper Dip

Time to Prepare: 35 minutes
Number of Servings: 4-6

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 2 oz chopped green chilies
• 1 jalapeno pepper, seeded and finely diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese

Preheat oven to 375 degrees.  In a small mixing bowl, combine cream cheese, mayonnaise, chopped green chilies, jalapeno, and cheese.  Spread in a small baking dish (the one I use is about 4x6).

Combine bread crumbs and Parmesan cheese and sprinkle evenly over the cream cheese mixture.  Bake until topping is golden brown, about 30 minutes.  Serve warm with fresh veggies, chips, crackers, etc.

Produce Used: Jalapeno
Source: Everyday Reading