A jalapeno popper dip/spread

16 years ago

Hi all! A while back, there were a couple of recipes posted for a jalapeno popper dip or spread. I think one was from Woodie, but I'm not sure. I copied the recipes, made one a few weeks ago, and promptly lost it. And of course, the dip was a hit and I've been asked to make it again for New Year's Eve! LOL!! Other then the peppers, I remember mixing cream cheese, eggs, mayo and parmesan cheese....topped with parmesan cheese and bread crumbs. Does anyone have this recipe or can you direct me to the thread it's on??? I know there are many variations of this recipe out there, but having made this particular one, I'd like to do so again.

TIA!!

valorie

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Comments (4)

bbstx
16 years ago
Is this it? I found it through a Google search "GardenWeb jalapeno popper dip"

Posted by patti43 (My Page) on Thu, May 7, 09 at 15:30

I haven't made this yet, but it sounds good! I'd only add the 4 oz. of jalapenos for us, though.

JALAPENO POPPER DIP
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
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

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 in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
stacy3
16 years ago
not sure if you'll find it, but I remember the thread, I think and I saved a portion ofit.

Jalapeno Popper Spread (Original Version)
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Sliced toasted baguette
Directions
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, (Editor's Comment: ick...really?!!), about 3 minutes.
3. Serve warm with sliced toasted baguettes.
Baked Variation

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
----------
Jalapeno Popper Spread (Weed's Version, with a note at the end for next time)
3 (8 ounce) packages cream cheese, softened
1.5 cups mayonnaise (see note below)
2 (4 ounce) cans chopped green chilies, drained
6 ounces canned or jarred jalapeno peppers, drained and diced
Salt & Pepper to taste
Topping:
1 cup plain Panko, mixed with 1/2 cup freshly grated parmesan.
White Corn tortilla chips
Mix cream cheese, mayo & peppers, add salt and pepper to taste. Spread into a 9 x 11 glass or ceramic pan, then top with Panko mixture. Bake at 350 for 15 - 20 minutes, or until topping is nicely browned. Serve with white corn tortilla chips.
*Note for next time: instead of all mayo, use half mayo and half sour cream. Add an ounce or two more jalapenos.
Some reviewers of the recipe used fresh Jalapenos. I didn't do the fresh japs because I was worried it would be too hot for a crowd. The jarred ones I used had a nice amount of heat. I was ambivalent about the parmesan...seemed odd for this recipe, but it did work well. Other notes from the reviewers said they served it with pita chips, Triscuits, Wheat Thins, etc. Personally, I liked the white corn chips.
I put the pan on one of those vintage warmers to keep it hot, but it went so fast, it really wasn't needed. If you like Jalapeno Poppers, you really need to try this!
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Q
Comments (15)
I'm a little confused because I've always cooked them first, then frozen them to reheat in the oven later, instead of freezing on the front end. But this is probably just my ignorance. I'm sure both methods work. I do them one of two ways, just depending on the ingredients available or the mood we're in. The first is breaded. You're right that they're really slick and it's a little hard to get a coating to stick. The secret is to triple dip! :) Put milk, flour and breadcrumbs into 3 separate bowls. (Even if you're making a large batch of poppers, start out with fairly small amounts because they get gunky. Sometimes you have to rinse out the bowls and start over.) Dip jalapenos in milk, then roll in flour. Put them on a cookie sheet or piece of waxed paper and let dry for about 10 minutes. Dip in milk again, then coat with breadcrumbs. Let dry again for 10 min. Then dip in the milk a final time, rolling once again in breadcrumbs. At that point, they should be pretty thoroughly 'breaded'. Let them sit an additional 10 min. before frying. A good bit of extra effort, needless to say, but very satisfying results. Sometimes I don't bread at all but wrap in bacon instead. Sinfully delicious! I've seen lots of recipes that don't call for pre-cooking the bacon, but it's absolute essential imo. For one thing, if they both start out 'raw', the peppers get done before the bacon is nearly as brown and crisp as we like. Also, if you cook it a little first, lots of the fat will be rendered. If you blot it well with paper towels after cooking awhile, you'll still have maximum flavor with much less grease (and calories and cholesterol). I'm sorry I can't tell you how long to pre-cook. Maybe about halfway? If the jalapenos are real fat, I adjust it a little downward since it will take the peppers longer to cook. Just a matter of trial and error, but not terribly difficult. Once the seeds and membranes are removed, most jalapenos are actually extremely mild. If you crave a little heat in yours, try adding some Cajun spice mix and/or replacing part of the cream cheese with jalapeno jack. (Since you're doing it 'after the fact', you might add spices to the breadcrumbs if you want a little kick.) HTH! sm
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technically this isn't a popper, it's also NOT fried. I prefer Afterburners Makes 12 servings Source: Southern Living Serve with a spicy queso dip 12 unpeeled medium-size fresh shrimp 12 fresh jalapeÃ±o peppers 6 slices bacon -halved lengthwise Peel and devein shrimp. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece and secure with a wooden pick. Place on a jelly roll pan. Broil 5 1/2" from heat for 6 to 7 minutes on each side, or until bacon is cooked. Serve warm. I bake them on the two-part broiler pan that came with my electric stove. The fat from the bacon drains nicely
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I found this at All-recipes, it has great reviews Best Ever Jalapeno Poppers Prep Time: 45 Minutes Cook Time: 15 Minutes Ready In: 1 Hour Servings: 32 12 ounces cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 12 ounces jalapeno peppers, seeded and halved 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil for frying Directions: 1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. 2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. 3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. 4. In a medium skillet, heat the oil to 365 degrees Here is a link that might be useful: Best Ever Jalapeno Poppers
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I have made this on several times and never have taken any home!! Marinated Cheese Rated: Submitted By: trish555 Prep Time: 20 Minutes Ready In: 8 Hours 20 Minutes Servings: 16 "This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!" Ingredients: 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley Marinated Cheese (continued) 2 of 3 Ingredients: (continued) 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold Directions: 1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. 2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. 3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers
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pat_t
16 years ago
Weed's recipe makes a ton!

Here's a scaled-down version:

JALAPEÃO POPPER DIP

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 cup Cheddar cheese
1/2 cup grated Parmesan cheese
4 oz. canned, sliced jalapeÃ±os
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese

Mix the cream cheese, mayonnaise, cheddar cheese, Parmesan and jalapeÃ±os in a bowl and pour into a baking dish.
Mix the Italian breadcrumbs and Parmesan and sprinkle over the dip.
Bake in a 350Â° F. oven until bubbling on the sides and golden brown on top, about 15-20 minutes. Serve with tortilla chips.
valorie
Original Author
16 years ago
Thank you all for responding! They all sound good, and are similar, but PatT's is the one I made and everyone loved. So I'll make it again!

Thanks again for all the help!
v.

A jalapeno popper dip/spread

Comments (4)

bbstx

stacy3

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valorie
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A jalapeno popper dip/spread

Comments (4)

bbstx

stacy3

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valorieOriginal Author

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valorie
Original Author