I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

• 8 ounces cream cheese, softened
• 4-ounce can diced jalapeno peppers
• 4-ounce can chopped green chilies
• 1 cup grated Parmesan cheese
• 1 cup shredded Cheddar cheese (I used extra sharp)
• 1 cup mayonnaise
• Round sourdough loaf (optional)
• ¼ cup seasoned bread crumbs

Directions:

1. Preheat oven to 350 F. (could use the toaster oven too).
2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.