Jalapeno Popper Dip for a couple of dips

I love dips and appetizers. I have been known to eat nothing else all day long....to just graze on dips and finger foods all day and be perfectly content. About a year or so ago....Tango (aka Laurie) shared this recipe with me. It's good, it's easy and during the holidays it's not fattening (but watch out for the remainder of the year....cuz it'll attack your hips with a vengeance....it's only safe during the holidays...I swear. No lie.). Anyways...I've been craving this dip since the day after Thanksgiving (I think I saw the recipe in my folder and realized that I had all the ingredients and instantly went into crave mode). I wanted something I could munch on all day without reheating or assembling....just reach, dip, insert in mouth and go Mmmmmmmmm. But I didn't have any crackers. I have to have crackers. Actually Jalapeno Popper Dip would probably be even better with those Frito Scoopables....but I like crackers.

Crackers were bought Sunday....and by midweek when no one was home for dinner, this rich, slightly spicy, filling, ooey gooey dip made it on my dinner plate. Solo. No sides. No main. As is...alone. And it was a wonderfully sinful dinner. I mentioned this on my Facebook page and next thing I knew, there was my sister's friend in Alabama asking (kinda reminded me of a 3 yr old....i think she was whining most audibly on Facebook) for the recipe, and then my cousin from up north begging for it.....which reminded me of the old days when we'd beg our parents to let us do something, with promises of being good beyond our control.

I stood firm and told them both they'd have to wait. (To my delight....I was accused of being Evil.)

Ok, so I mentioned that Tango shared this recipe. She's one of my BakeSpace.com buds. She has a blog titled Tangos Treasures (btw....she's having a giveaway if y'all are interested....ends 12/8/10). Tango's blog is a fun mixture of recipes, experiences and some great quilting!! This lady is truly talented. You can also see a ton of her recipes in BakeSpace Kitchen.

Speaking of Giveaways.....there's still some time....not a whole lot, but some...to enter in my CSNStores.com $50 Gift Certificate Giveaway. You have until midnight pst 12/5/10 to enter for your chance to win :-)

-------->CLICK HERE TO ENTER<--------

Now.....As promised to a couple of dips, here is the recipe for the dip. I did alter it ever so slightly from the original recipe that was shared with me...but hey....isn't that what recipes are for? Make it your own!!

Jalapeno Popper Dip
Printable Version

2 - 8oz packages of cream cheese - room temperature
1 teaspoon garlic powder
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded cheeses (suggestions: cheddar, jack, Mexican blend. I used what I had...cheddar and mozzarella)
1/2 cup parmesan cheese
1 - 4oz can chopped green chilies
1 - 4oz can chopped jalapenos (if you like it hot...add more)

Topping (mmmm.....topping. Don't you just love toppings?)
1 cup panko bread crumbs
1/2 cup parmesan cheese
1/4 cup (half stick) butter, melted

(btw...I very rarely probably never measure cheese)

You can either do this in a food processor....or the old fashioned way (hand mixer and spoon).

Preheat your oven to 375'F. Lightly grease a 2 quart casserole dish.

***If you're using a food processor, just dump it all in (except for the topping ingredients) and process until smooth.

***If you're using a hand mixer and spoon (like I did cuz I was too lazy to wash the parts for my food processor)....in a large bowl, cream together the cream cheese, mayonnaise and sour cream with your mixer, until smooth. Stir in the remaining ingredients (except for the topping ingredients) until combined well.

Spread the dip into your prepared casserole dish.

In a small bowl, combine the panko and cheese. Add the butter and mix well....making sure everything is "wet". Sprinkle over the dip.

Bake in your preheated 375' oven for 25 minutes until a little golden brown on top.

Allow to cool a little before serving. Best when served warm or at room temperature. Get's a little "stiff" when cold....so you'll want to reheat it if you have leftovers. I was talking to my sister about this recipe and she had the great idea of adding.....

Wait for it....

Waaaaaait for it.....

BACON!!!!

Yep....next time I make this, I'm adding more jalapenos and some bacon. Can you say....HEAVEN!!!