Jalapeño Popper Dip
WHAT YOU NEED
- 8 oz Cream Cheese, softened
- 1/2 cup Cacique® Crema Mexicana Agria
- 1/2 cup Fresh Jalapeño, diced, seeds and ribs removed
- 1/2 cup Cooked Crumbled Bacon
- ¼ cup Cacique® Cotija, crumbled
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Melted Butter
- 3 Green Onions, sliced
HOW TO MAKE IT
- Preheat the oven to 400ºF.
- Place the cream cheese and Crema Mexicana Agria in a large bowl and beat with a mixer until smooth. Add in bacon and jalapeños, beat with a mixer until thoroughly combined, about 1 minute.
- Coat a small baking dish with cooking spray. The baking dish should have a capacity of at least 3 cups.
- Spoon the cheese mixture into the baking dish, smooth the top with a spoon.
- In a small bowl mix together the panko breadcrumbs, Cotija and butter until thoroughly combined.
- Sprinkle the panko mixture on top of the dip and bake for 10-15 minutes or until top is golden brown
- Garnish with fresh sliced jalapenos and sliced green onions.
