Today’s Spotlight is shining on Sherre Sattler of Grand Forks, ND, and her recipe for Jalapeño Popper Dip. We like Sherre’s recipe for its simplicity and use of common pantry items, as well as the use of Panko breadcrumbs, which provide a crispier texture than regular breadcrumbs.
Tony likes that she uses Parmesan cheese in the crumb topping, which he says makes this recipe a little Italian. This is the first time we’ve featured a baked dish, as Sherre’s dip is baked in the oven and served warm, which sounds pretty good this time of year.
Thank you for sharing your recipe with us, Sherre, and GOOD LUCK!
Sherre Sattler’s Jalapeño Popper Dip
Here is an easy dip that has been a favorite at our house!
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
½ cup panko bread crumbs
½ cup grated or shredded parmesan cheese
¼ cup butter, melted
Mix all of the dip ingredients together and spread into a greased pie pan or a 2-quart baking dish.
- In a bowl, mix panko breadcrumbs, ½ cup parmesan cheese and melted butter until incorporated.
- Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.
- Serve with bagel chips, ritz crackers or baguette slices.
Submitted by Sherre Sattler, Grand Forks, ND