Jalapeno Popper Dip

from Closet Cooking

• 1 (8 ounce) package cream cheese (room temperature)
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese (grated)
• 1/2 cup parmigiano reggiano
• 1 (4 ounce) can sliced jalapenos (pickled)
• 2 jalapeno peppers (chopped, optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

My Review: I forgot the fresh jalapenos. My jar of pickled jalapenos had 12 ounces instead of 4 ounces. I decided that I could just include the entire jar and that would make up for the lack of fresh jalapenos. I was wrong - it was way too hot. The boys loved it, but it made your mouth feel like it was in flames. The dip was super easy, the flavor was good but it was too dang hot. I also didn't like the big slices of jalapenos -I'd prefer them to be diced. I will definitely make this dip again - with a few modifications!