Poppin' Cheese Dip Recipe

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I love jalapeno pepper and created this dip to showcase them. It makes a lot and is affordable so it is a perfect choice when you're feeding a crowd.—Julie Roush, Woodstock, Illinois

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Poppin' Cheese Dip Recipe

Prep: 15 min. Bake: 25 min.

Yield: 24 Servings

15 25 40

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
1/4 teaspoon garlic salt
1 can (12 ounces) pickled jalapeno peppers
1 cup panko (Japanese) bread crumbs
2 tablespoons butter, melted
Tortilla chips

Directions

In a large bowl, beat the cream cheese, cheddar cheese and garlic salt until blended; set aside. Drain peppers and discard juice. Cut peppers lengthwise; open and lay flat. Remove seeds if desired; finely chop peppers. Stir into cheese mixture. Spread into a 9-in. pie plate.
In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 350° for 25-30 minutes or until topping is lightly browned. Serve with tortilla chips. Yield: 3 cups.

To Make Ahead: Cheese mixture can be prepared a day in advance; cover and refrigerate. Sprinkle with bread crumb mixture just before baking.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 tablespoons (calculated without chips) equals 118 calories, 10 g fat (7 g saturated fat), 33 mg cholesterol, 165 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Originally published as Poppin' Cheese Dip in Taste of Home Christmas Annual Annual 2011, p18

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio