This easy jalapeno cream cheese dip is baked until it's a gooey, cheesy addiction! Crunchy bread crumb toppings gives it that jalapeno popper texture and flavor.
Stir together cream cheese and mayonnaise in a large bowl until smooth.
Stir in the chilies and jalapeno peppers.
Pour mixture into a greased oven-proof dish.
Top with grated cheese and crumbs
Bake at 350F until the mixture is heated through and the crumb topping is golden, about 15 minutes.
Notes
Storage:Cover with plastic wrap and store in the refrigerator for up to 4 days.Tips:
Softened cream cheese mixes more easily than cold, so let it sit at room temperature for a bit before you get started. You can warm it on 50% power (or the defrost setting) in your microwave for a few seconds if it's still too cold.
Don't forget to drain the chilies and peppers before adding them to the mix. A little bit of moisture is fine, but too much liquid will make your jalapeno cream cheese dip watery.
Pre-grated and pre-shredded cheeses are often coated with an anti-caking element, which can inhibit melting. For the meltiest creamy dip, grate the cheese yourself from a block or wedge!