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Brueck's Jalapeno Dip

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A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping.
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 
Servings: 4

Ingredients
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 1 (4 ounce) can sliced jalapenos (pickled), drained
  • 2 jalapeno peppers, chopped (optional)
  • 1/4 cup panko bread crumbs (gluten-free for gluten-free)
Directions
  1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
  2. Mix the panko bread crumbs and parmesan and sprinkle over the dip.
  3. Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes.

Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low. Toast the panko and sprinkle it on top just before serving.

Tip: Add crumbled bacon for the bacon wrapped jalapeno popper version!

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