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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I love jalapeno pepper and created this dip to showcase them. It makes a lot and is affordable so it is a perfect choice when you're feeding a crowd.Julie Roush, Woodstock, Illinois Ingredients:
2 packages (8 ounces each) cream cheese, softened |
2 cups (8 ounces) shredded cheddar cheese |
1/4 teaspoon garlic salt |
1 can (12 ounces) pickled jalapeno peppers |
1 cup panko (japanese) bread crumbs |
2 tablespoons butter, melted |
tortilla chips |
Directions:
1. In a large bowl, beat the cream cheese, cheddar cheese and garlic salt until blended; set aside. Drain peppers and discard juice. Cut peppers lengthwise; open and lay flat. Remove seeds if desired; finely chop peppers. Stir into cheese mixture. Spread into a 9-in. pie plate.
2. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 350° for 25-30 minutes or until topping is lightly browned. Serve with tortilla chips. Yield: 3 cups.
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