So as some of you may have seen in my Jalapeno Popper Grilled Cheese post, I really like Jalapeno Poppers. On Christmas Eve my extended family get together at my Aunt's house and we all have to bring either an appetizer or a dessert. Usually I bring a dessert but this year I wanted to change it up.
I thought about making Jalapeno Poppers, but for 30 people that is too much work. So I decided to make a Jalapeno Popper Dip. It was a it and it has been requested for a party I am going to tomorrow. I made some extra and I am eating it as I write this post.
1 tub low fat sour cream 500ml
2 1/2 cups shredded cheese (I like a mix of Cheddar and Monteray Jack)
1/4 cup mayonnaise
4 Jalapeno diced (I use one whole seeds and all and the other 3 seeds removed)
1/2 tsp seasoning salt
3/4 cup bread crumbs
2 tbsp butter
1/4 cup shredded parmigiana cheese
Combine all ingredients for dip in large bowl or mixer and combine.
Pour into Casserole dish.
Combine ingredients for topping, and sprinkle over dip.
Bake 350 degrees until hot and bubbly about 20-25min.