Jalapeno Popper Dip

I made this for game night! Like... six months ago! HAH! So! This was a jalapeno popper dip. In my hometown, or rather, a suburb of my home town, there was this little mexican restaurant that I was really into. We would go there-- and I wasn't the hugest fan of mexican food (I was well known for putting black olive rings on my fingers and waving my hands about as if I were the world's fanciest little girl) but they had these jalapeno poppers stuffed with cream cheese that I adored. There was this spicy sweet sauce that went with them too, but I ate less of that. There's just something really delicious about a mild, but somewhat spicy pepper, fried, and stuffed with the rich smoothness of cream cheese.

It was an instant win.

So when I found this recipe by Kevin, ages ago, I decided I had to make it-- the very idea of it was so nostalgic that I was tempted beyond words. I kept putting it off, however, because I didn't want to make it just for myself... South Park Wednesdays weren't really happening, and I tended to be one of the only people I knew who liked or could eat spicy things. So... alas. Eventually, however, Brian and his roommates hosted a game night in which everyone came over and something happened (I don't remember what, I imagine it was a game).

That night, I made this. And cookies, I believe. Have I posted those? Hmhmhm. Anyway! I made stuff. And it was good. This turned out rather tasty-- and I believe it was completely eaten. It was rich, mildly spicy, a bit vinegary. I was surprised by the inclusion of mayonnaise, I believe-- not something I normally use. My spinach artichoke dip has nothing of the sort in it. But it was still really good! It probably needed something to make it thicker. I believe I served it with tortillia chips-- but I like to imagine other uses for dips. Like a spread for a sandwich. Now, I probably won't make this again to make a sandwich spread, but it is a delicious idea. Or at least I think so.

Jalapeno Popper Dip

Recipe from Closet Cooking

1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

Oven at 375 Degrees Fahrenheit.

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

Bake until bubbling on the sides and golden brown on top, about 10-20 minutes.