Since I still haven’t finished my Peanut Butter Icebox Pie from earlier this week, I decided to make something less sweet for Cinco de Mayo.
Today, I bring to you a Cheesy Jalapeño Dip, great for tortilla chips, veggies, pita, or anything else that you deem dippable.
My parents are in town for the weekend so I will keep this blog short and sweet. We will be spending time at City Island in the Bronx where we will enjoy a lobster tail dinner on the water, and then Coney Island in Brooklyn where we will “enjoy” Nathan’s Hot Dogs! Two places that are worlds apart but both in New York City; what a great place to live!
Enjoy the Cinco de Mayo (or Derby Day, whichever you prefer) weekend! ¡Buen provecho!
Cheesy Jalapeño Dip
16 oz cream cheese, room temperature
1 c mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, seeded and minced (or a 4 oz can diced jalapeños, drained)
2 cloves of garlic, minced
1/2 t cumin
1 1/2 c cheddar cheese, shredded
1 c panko breadcrumbs
1 c grated Parmesan cheese
4 T unsalted butter, melted
- preheat oven to 375 degrees
- combine cream cheese, mayonnaise, bacon, jalapeños, garlic, cumin, and cheddar cheese in an electric mixer. Spoon into a casserole dish or 9×13 baking dish.
- In a separate bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter, tossing until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
- Bake for 25-30 minutes until the top is golden brown and bubbling. Serve warm with tortilla chips, pita, veggies, etc.