Let’s be honest some of us go to Super Bowl parties just for the food. I must say that’s the case for one of my favorite co-worker’s LaurelLee Loftsgard.
LaurelLee is a remarkably talented and successful young woman, but ask her about football and she’ll give you a blank stare like none you’ve ever seen before.
When I asked her who she wanted to win the Super Bowl she claimed she just chooses whoever’s winning so she’ll always be in a good mood.
I know. It makes true football fans squirm just a little, right?
But one thing I will say is what LaurelLee lacks in football knowledge she makes up for in Super Bowl food prep. This week on The Great Indoors she makes an out of this world Jalapeno Popper Dip that your guests will love. Warm and oozing with cheese (lots of it says LaurelLee) it also has a spicy kick and tastes like the real deal.
Enjoy! And Happy Super Bowl snacking!
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 cup Mozzarella cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos – double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
No stick spray
Preheat oven to 350 degrees.
Mix the first 6 ingredients in a medium bowl until smooth. You do not need to drain either can of peppers. Spray an oven safe casserole dish with no stick spray. Pour mixture into dish. In a bowl, mix breadcrumbs and Parmesan cheese. Sprinkle crumb mixture evenly over the dip and spray top of dip with light coating of non stick spray (you can use melted butter if you prefer). Bake in oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
Serve with crackers or bread.