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Chef Ryan Scott’s Jalapeño Popping Cheesy Dip -- 01/30/13

Chef Ryan Scott’s Jalapeño Popping Cheesy Dip

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sharp white cheddar cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 4 ounces sliced pickled jalapeños, drained and chopped
  • 2 Fresno chili peppers, sliced
  • 1/4 cup panko bread crumbs
  • 1/4 cup cilantro, chopped
  • 1/4 cup Parmesan cheese, grated

Yields: 2 cups

Preparation

In a medium non-stick pan sauté Fresno chilies in 1 tablespoon corn oil till translucent, 4-5 minutes. Cool and chop. Set aside.

Mix the cream cheese, mayonnaise, cheddar cheese, sharp white cheddar, 1/2 cup Parmesan, jalapenos and sautéed Fresno chilies in a bowl. Pour into a baking dish.

Mix the panko bread crumbs and 1/4 cup Parmesan cheese and sprinkle over the dip. The dip can be frozen or refrigerated at this point.

Bring to room temperature or defrost before baking. Preheat oven to 350°F.

Bake until the sides are bubbling and the cheese has melted and turned a golden brown, about 20 minutes.

Top with fresh cilantro and serve with lime tortilla chips and a cold beer!