If you’re looking for a good dip for Super Bowl Sunday, this is a good one. If you like jalapeno poppers like I do, you should enjoy this. I apologize for the pictures. You can’t really tell how creamy this dip is since I made just a small batch in a little ramekin. I used fresh jalapeno for this dip. But I gotta tell ya, I will use the pickled ones next time. I think it needs that little bit of tart that you get with pickled jalapeno. But that’s just me. In fact, I think I may also throw in some chopped bacon next time! Yeah, note to self……

I’m gonna make a big ol batch of this Sunday for the big game. Hahahahaha, seriously? No game for me. I may watch the commercials though….while I eat my dip!

Jalapeno Popper Dip

1  8oz block of cream cheese, softened
1  1/2 cups shredded cheddar
1/2 cup parmesan or romano cheese
1 cup sour cream
1 fresh jalapeno, or 2 marinated/pickled jalapenos, chopped
2 cloves of fresh garlic, minced
1/4 tsp salt
2 Tblsp milk

Topping
1 cup crushed crackers, potato chips or Panko bread crumbs. (Panko bread crumbs are Japanese bread crumbs, which are very crispy.)
1/2 stick of  butter, melted

Mix everything but the crumbs and butter together.  Scoop mixture into a buttered baking dish.
Mix the melted butter and crumbs together. Sprinkle crumbs all over the dip mixture. Bake at 350 for about 20 minutes. Don’t let the crumbs get too brown.

Serve with crackers>