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Jalapeno Popper Dip With Panko

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Jalapeno Popper Dip With Panko
  • Prep 10 min
  • Total 30 min
  • Servings 10
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An easy and creamy jalapeño popper dip topped with Parmesan cheese and panko breadcrumbs–perfect for watching the big game.
Jan 22, 2018

Ingredients

  • 2 pkgs (250 g each) cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup grated Parmesan cheese
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1/2 cup diced jalapeños or 4 fresh seeded jalapeños diced finely (add more if you like it hotter)

  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted

Steps

  • 1
    Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.
  • 2
    In a bowl, mix panko bread crumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.
  • 3
    Sprinkle crumb mixture evenly over the dip and bake in a preheated 375°F oven for about 20 minutes or until top is browned and the dip is bubbly.
  • 4
    Serve with chips, crackers, or baguette slices.

Expert Tips

  • Tip 1
    Originating from the Japanese word for “pan bread” Panko is a lighter, crunchier bread crumb made from rice flour. Although on its own panko’s flavour is virtually nonexistent, it takes on the bold flavours of this jalapeno popper dip beautifully.

Nutrition Information

480 Calories, 43g Total Fat, 11g Protein, 12g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 10
Calories
480
Total Fat
43g
Saturated Fat
18g
Trans Fat
1g
Cholesterol
90mg
Sodium
790mg
Total Carbs
12g
Dietary Fiber
0g
Sugars
3g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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