Jalapeno Popper Dip

Most addicting dip ever. 

This stuff is so good. I'm not a fan of suuuper spicy things, but the creaminess of the cheese paired with the spiciness of the peppers makes for a really delicious snack.

SO, in lieu of football season, here is the perfect chip/cracker/pretzel dip. It's better than the real things if you ask me. You'll be so busy watching the game that before you know it, you'll look down and notice half the pan is gone. 

Enjoy!

Ingredients:

• 2 (8 oz.) pkgs. cream cheese, softened
• 1 c. mayonnaise
• 1 c. cheddar cheese, grated
• 5 or 6 jalapeno peppers, minced
• 1 poblano pepper, minced
• 1 tbsp. olive oil
• 1 c. Panko bread crumbs
• 1/2 c. Parmesan cheese
• 1/4 c. butter, melted

(* Note: You COULD try to "healthatize" this recipe by using Miracle Whip instead of Mayo or by using Greek Yogurt instead of Mayo, but let's be real...it's gonna taste better if you use all real ingredients. I used the 1/3 less fat cream cheese, but that's where I draw the line.)

Directions:

1. Preheat oven to 350 degrees.
2. When mincing the jalapeno peppers, you don't need to worry about de-seeding them. Just quarter them lengthwise and continue to mince. Obviously for the poblano pepper, you'll want to remove the guts.
3. In a skillet, saute peppers in 1 tablespoon of olive oil over medium heat for about 3 to 4 minutes.
4. In bowl, combine peppers with cream cheese, mayonnaise, and cheddar cheese. 
5. Prepare medium-sized baking dish by buttering the sides so the dip doesn't stick too badly. Then transfer the cheese mixture to the dish.
6. For the topping, combine the bread crumbs, Parmesan cheese, and melted butter and sprinkle on top of the dip.
7. Bake for 25-30 minutes or until the top is golden brown.