Jalapeno Popper Dip

Jalapeno Poppers - in dip form! This dip is warm, creamy and cheesy with a lovely kick from the Jalapeños. It's not overly spicy because the jalapeño is balanced out by the creaminess. Most Jalapeño Popper dips have similar ingredients except I use canned rather than fresh jalapeños. The slight tang from the brining liquid is great to cut through the richness of the dip. Also I use slightly more sour cream than most so the dip stays soft even when it cools. This makes 4 cups of dip, enough for 1 large cob loaf (put leftovers in ramekins and make smaller ones).

Ingredients

• 3/4 cup grated cheddar cheese ((or tasty, Monterey Jack or other flavoured cheese))
• 3/4 cup grated Mozzarella Cheese
• 3/4 - 1 cup canned jalapeños (, drained and finely chopped)
• 1/2 tsp salt
• Pepper
• 1 Cob Bread ((round loaf 25cm / 10" diameter) (optional))
• 1 tbsp butter (, melted)
• 1/2 cup panko breadcrumbs
• 6 oz / 180g Philadelphia cream cheese (, at room temperature)
• 1/3 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp cumin powder
• 1/2 tsp each onion powder and garlic powder ((or 1 tsp of one of these))
• 1/2 tsp each onion powder and garlic powder ((or 1 tsp of one of these))

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   Cut the top off the bread, use a small knife to cut a ring and pull out the bread to form a bowl (leaving a 1cm / 1/2" border/crust). Place bread on foil.

3. 3

   Mix together cream cheese, mayonnaise and sour cream. Add remaining Dip ingredients, mix combine. Pour into bread bowl.

4. 4

   Mix together butter and panko. Sprinkle over top of dip.

5. 5

   Wrap bread in foil. Bake for 30 minutes, then roll foil edges down and bake for a further 10 to 15 minutes until the panko is golden, the dip is bubbling and the bread is golden (insert knife into centre to ensure it is hot). (Note 1)

6. 6

   Serve with corn chips and the bread pulled out of the bread bowl (cut into chunks. Toasting is optional)