Jalapeño Popper Dip

Here's what you need: 1 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice) 1 8oz package cream cheese, softened 1 cup sour cream 2 cups shredded cheddar cheese 3/4 cup + 1/4 cup shredded parmesan cheese 1/2 cup Italian seasoned bread crumbs 4 Tbsp. butter, melted 1 Tbsp. dried parsley

Instructions for roasting jalapeños: 1. Cut fresh jalapeños in half, then place face down on a baking sheet. 2. Broil jalapeños until the skins blacken and bubble up. 3. Remove from broiler and peel outer skin.

Directions for the dip: 1. In a medium bowl, mix cream cheese and sour cream. 2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well. 3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly. 4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley. 5. Sprinkle bread crumb topping evenly over jalapeño mixture. 6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown. 7. Serve with bread or crackers.

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