I’m a big huge, gigantic, enormous football fan, and with football season still kicking-well, except for my beloved Falcons, womp, womp-and with the Super Bowl around the corner a totally kick butt dip is in order. Y’all I started having my cheat days on Sunday because of football season, because let’s face it eating a grilled chicken salad while watching the game is depressing just not the same, and for reals you gotta have good food with not always good football.
If you-and by you, I mean your team- have had a bazillion bad seasons a bad season, there is something about savory, snacky foods that seems to help the blow of your team losing tears make the food taste better. Jalapeño poppers happen to be an absolute favorite football food of mine the sting of the peppers masks the sting of another loss but they can be a little tiresome to make, sooo hello jalapeño popper dip! Y’all this recipe 100% captures the flavor of jalapeño poppers, sooo good, and so easy to make. I will throw out there that this is spicy and I do not mean sassy, I love spicy food and this was even hot to me, but you could easily take out the chiles, or half the amount of jalapeños etc. Despite the heat, this dip was a hit sounds like a song, Taylor Swift? This dip would be perfect for your next sports gathering, and crackers, bread or tortilla chips all taste good dipped in it.
Take your cream cheese…
Cream it and add your Mexican cheese blend…
Now add your mayonnaise…
Add your jalapeños and green chiles…
Mix, mix, mix…
Place in your dish…
To make the topping, melt your butter and place in a bowl…
Add your parmesan…
Add your crumbled up crackers…
Evenly coat the crackers in the butter and parmesan and place on top of your dip…
Bake it up and enjoy!!
Look at all of that cheesy, spicy goodness…
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 1 Cup of Mayonnaise.
- 1 Cup of Mexican Cheese Blend, Shredded.
- 1/2 Cup of Parmesan.
- 1 (4 Ounce) Can of Chopped Jalapeños.
- 1 (4 Ounce) Can of Green Chiles
- Salt and Pepper to Taste.
- 1 Cup of Butter Crackers, Crushed.
- 1 Stick (1/2 Cup) of Butter, Melted.
- 1/2 Cup of Parmesan.
- Preheat oven to 375 degrees F.
- With baker's spray, spray a 2 quart casserole dish.
- With a handheld or stand mixer with paddle attachment cream your cheese cheese.
- Add your Mexican cheese blend and your mayonnaise to your cream cheese and blend.
- Now add your chiles and jalapeños (no need to drain either can) and mix all ingredients together until well incorporated.
- Now place your dip into your dish.
- In a small bowl, place your melted butter, then the parmesan.
- With your hands crush up 1 cup of butter crackers and mix into your butter/parm mixture.
- Evenly place your cracker mixture on top of your dip and place in oven.
- Bake your dip uncovered for the first 5 minutes, place foil on top for 10 minutes, then remove foil and bake uncovered for an additional 5 minutes, more if you would like the top more crispy.
You’re spot on, perfect football food! I’m glad you joined Bloglovin! 🙂
Janelle ~ So. Cal
Thanks so much Janelle! and totally joined Bloglovin at your suggestion, thank you!