Description
Jalapeno popper. In a dip. Stop it.
Ingredients
- 6 ounces, weight Cream Cheese
- 6 ounces, weight Cheddar Cheese, Grated Or Cut Into Cubes
- 2 whole Jalapenos, Chopped, Without Seeds To Reduce Spice (I Remove Half The Seeds)
- 1 clove Minced Garlic
- ½ teaspoons Seasoning Salt
- ½ teaspoons Worcestershire Sauce
- ¼ cups Panko Breadcrumbs
- Crackers Or Bread For Serving
Preparation
Place the cheeses in a small pot over medium heat. Let the cheeses start to melt, stirring every few minutes. Then add the jalapeno, garlic, seasoning salt, and Worcestershire sauce. Stir until completely melted and smooth, then pour into a small baking dish (8×8 or slightly smaller). Sprinkle the panko crumbs over the cheese mixture.
To serve right away, broil on high for 3-5 minutes until bubbly and browned on top. To serve later, refrigerate covered until ready to use and bake uncovered at 375ºF until hot, bubbly, and browned on top.
Serve with crackers or as desired.
