Jalapeño Popper Dip With Panko
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An easy and creamy jalapeño popper dip topped with Parmesan cheese and panko breadcrumbs–perfect for watching the big game.MORE+LESS-
Updated December 14, 2017
Dip
2
packages (8 oz each) cream cheese, room temperature
1
cup shredded Mexican blend cheese
1/2
cup grated Parmesan cheese
1
(can (4.5 oz) Old El Paso™ chopped green chiles
1
can (4 oz) diced jalapeños or 4 fresh seeded jalapeños diced finely (add more if you like it hotter)
Topping
1
cup Progresso™ Panko Crispy Bread Crumbs
1/2
cup grated Parmesan cheese
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1
Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.
2
In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.
3
Sprinkle crumb mixture evenly over the dip and bake in a preheated 375°F oven for about 20 minutes or until top is browned and the dip is bubbly.
4
Serve with chips, crackers, or baguette slices.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 390
% Daily Value
- Total Fat
- 43g
- 67%
- Saturated Fat
- 18g
- 91%
- Trans Fat
- 1g
- Cholesterol
- 90mg
- 30%
- Sodium
- 790mg
- 33%
- Potassium
- 115mg
- 3%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 11g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 4%
- 4%
- Calcium
- 25%
- 25%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Originating from the Japanese word for “pan bread” Panko is a lighter, crunchier bread crumb made from rice flour. Although on its own panko’s flavor is virtually nonexistent, it takes on the bold flavors of this jalapeno popper dip beautifully. We’re sure you’ll love it as a topping for this dip or one of our other appetizer dips.
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