Jalapeno Popper Dip

Friday, January 23, 2015
I usually make this dip and serve it warm. But when I came across this recipe which is served at room temperature, I thought I'd try it. Plus, it uses mustard as an ingredient which my go-to recipe does not.

I thought it would be fun to try a new recipe for a change.



8 oz. cream cheese, softened
1 cup mayonnaise (I like Hellmann's)
1 cup shredded cheddar cheese 
2 Tbsp. to 4 Tbsp. FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Spicy Brown Mustard 
1 (4 oz.) can diced jalapenos, drained or 2 fresh jalapeno peppers, seeded and diced 
2 Tbsp. Japanese panko bread crumbs, toasted (optional but recommended) 

1. Combine all ingredients except bread crumbs in medium bowl.
2. Sprinkle toasted bread crumbs over dip just before serving.
3. Serve with tortilla chips or crackers.
*For a hot dip, place dip into a 1-quart ovenproof dish. Top with bread crumbs and bake at 375 degrees Fahrenheit for 20 minutes or until hot.

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