A twist on a classic cheesy party favorite, this easy-to-make three-cheese jalapeño popper dip is sure to be a hit at your next get together.
Ingredients
- 1 La Brea Bakery Three Cheese Semolina Loaf
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 cup sour cream
- 2 cups cheddar, shredded
- 1 cup Parmesan cheese, shredded
- ¼ cup crisp bacon, chopped
- 1 (4-ounce) can diced jalapeños, well drained
- 1 (4-ounce) can diced green chiles, well drained
- 1 cup Panko breadcrumbs
- 4 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
Preparation
- Heat oven to 375°F.
- Use a small knife to cut a circle around the top of the bread loaf, pulling out the bread to form a bread bowl. Set insides of the bread to the side. Place bread bowl on foil.
- Cut half of the leftover bread into cubes that can be toasted and used to eat with the dip. In a small food processor, pulse the other remainder of the leftover bread into breadcrumbs.
- With a mixer on medium, combine cream cheese, garlic powder, cumin, cayenne, and sour cream until fluffy.
- Add your breadcrumbs, cheddar cheese, ¾ cup of Parmesan cheese, bacon, jalapeños, and green chiles. Mix well. Pour into bread bowl.
- Combine Panko breadcrumbs, melted butter, remaining Parmesan cheese, and parsley, and sprinkle over the cream cheese mixture.
- Wrap bread in foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes, placing the bread cubes in the oven to toast. Panko bread topping should turn golden brown.
- Serve warm with corn chips and the bread pulled out of the bread bowl.
Recipe adapted from: Evi Aki, Ev's Eats
