Jalapeno Popper 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 restaurant jalapeno poppers but you don’t have to stuff, bread and fry the jalapenos. Definitely easier to make!
Lana’s Jalapeno Popper Dip
2 (8 ounce) blocks Neufatchel cream cheese
1 cup full-fat Mayonnaise
1/2 cup shredded parmesan cheese (not the powder kind)
1 to 2 fresh Jalapenos, minced (It all depends on how hot you like your dip-I used 2 jalapenos and left the seeds in! Wear gloves!)
2 cloves minced garlic
1/2 teaspoon ground cumin
Crunchy Topping (recipe below)
Preheat oven to 375ºF. Add all ingredients to a large mixing bowl. Mix with a mixer until smooth. Using a rubber spatula, scrape 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 ingredients together and sprinkle on top of dip. Spread in an even layer. Bake 20 minutes. Topping will turn golden brown and dip will be hot. Serve with tortilla chips, celery sticks, carrot sticks, or Pringles multigrain chips. Makes one, 9X9-inch pan. Enjoy!
Published in The News and Neighbor on November 24, 2021.