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Baked Jalapeno Popper Dip

 8 oz Cream Cheese
 2 ½ cups Shredded Mozzarella
 3-5 fresh Witten’s Jalapeno Peppers
 2 tbsp Mayonnaise
 1 garlic clove (Minced)
 ¾ tsp kosher salt
  tbsp Cayenne Pepper
 2 tbsp Salted Butter
 ½ cup Panko Bread Crumbs

Preheat oven at 400 degrees.


Butter a small casserole dish and set aside.


Smash the cream cheese, mozzarella cheese, jalapenos, mayonnaise, garlic, salt, and cayenne pepper together with a potato masher or sturdy spoon until everything is evenly combined.


Spoon into the buttered casserole dish and even the top.


Toss the melted butter and bread crumbs together then scatter them evenly over the dip.


Place the buttered casserole on a rimmed baking sheet in case of bubble-overs. Bake for 20-28 minutes, or until the dip is bubbly and the bread crumbs are golden brown.


Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread.