This dip is a huge hit in West Tennessee. The recipe comes from my super talented friend Lana Robison who lives in Bartlett, Tennessee. Lana says it tastes like jalapeno poppers but you don’t have to stuff, bread and fry the jalapeños. Definitely easier to make!
Lana’s Jalapeno Popper Dip
Two 8 ounce blocks of Neufatchel cream cheese
1 cup mayonnaise
1/2 cup grated parmesan cheese (not the powder kind)
1 to 2 fresh minced Jalapenos (I used two and left the seeds in!
It all depends on how hot you like your dip- please wear gloves!)
2 cloves minced garlic
1/2 teaspoon cumin
Add all ingredients to a large mixing bowl. Mix with a mixer until smooth. Using a rubber spatula scrape the dip into a 9 X 9 inch square baking dish. Top with crunchy topping.
1 cup panko
1/2 cup grated Parmesan cheese
1/4 cup melted butter
Mix all topping ingredients together and sprinkle on top of dip. Bake 375ºF for 20 minutes. Topping will turn golden brown and dip will be hot. Serve with tortilla chips, celery sticks, carrot sticks, or multigrain chips.
Published in The News and Neighbor on July 27, 2013