Dangling in the kitchen garden just a few steps from that kitchen door there — jalapeños! Ready for dip. Every summer.
Jalapeño Popper Dip
10 fresh jalapeños, roasted and diced
8 oz. cream cheese, softened
8 oz. sour cream
8 oz. shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Panko
4 tablespoons butter, melted
2 tablespoons fresh parsley, chopped
Crackers
Using a mixer, combine all ingredients except 1/4 cup shredded parmesan cheese, Panko, butter, and parsley. Spread evenly into 8x8 baking dish.
Blend remaining 1/4 cup shredded parmesan cheese, Panko, butter, and parsley with a fork until crumbly. Sprinkle topping evenly over the cream cheese mixture.
Bake at 350° for 15 minutes or until hot and topping is golden brown. Serve with crackers.
I praise you, Lord, for our homegrown jalapeños — and summer traditions.
Beautiful photo, and intriguing recipe. I would try it with New Mexico's green chili as jalapenos are too hot for me. I'm addicted to green chili though. (Oh, and tortilla chips instead of crackers).
Your garden is bearing forth the fruits of your labour I see - looking lovely. I had to look up Panko as I have never heard that term before. Sounds like you have a great summer tradition here. Enjoy!
