Jalapeño Popper Dip

Ingredients:

1 4oz can diced jalapenos, well drained
2 fresh jalapeno or serrano peppers (seeds in-optional)
1 8oz package cream cheese, softened
1 cup sour cream
1 cups shredded cheddar cheese
1 cups shredded longhorn cheese
3/4 cup + 1/4 cup shredded parmesan cheese (not the canned stuff)
1 cup Italian seasoned bread crumbs
4 tablespoons butter melted
1 tablespoon fresh or dry parsley minced

Instructions

In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar & longhorn cheese, 3/4 cup parmesan cheese, and diced peppers, mix well.
Spoon into 8x8 baking dish, spreading evenly.
Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and parsley, using a fork or your fingers, until crumbly.
Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
Serve with bread, tortilla chiips or crackers.

***ORIGINAL IDEA FROM:

Linda Tylke Curren

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