We deconstructed jalapeno poppers into a creamy hot dip to enjoy on game days, snow days, snack days, and just about any kind of day! Our Vampire Slayer is perfect for this dish but we welcome you to experiment with all our bold flavors!
Serve with thick
potato chips and crackers, or dip or spoon some on to sliced breads and serve.
Ingredients
1 cup cooked ground chicken
8 ounces of Classic Fromage Blanc
½ cup sour cream
2 Jalapenos, chopped. (remove seeds and membranes for less
heat)
1 cup crushed crispy flake cereal like Corn Flakes or Special K
1/4 cup Parmesan cheese
2 TB butter melted
Directions
Preheat oven to 350F.
Combine chicken, Fromage, sour cream, jalapenos, cheddar, salt
and diced onion into a bowl. Stir well.
Spread mixture evenly into a pie dish or 8x8 casserole
dish.
In a small bowl combine crushed cereal, Parmesan cheese & butter. Sprinkle evenly over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.
Recipe Note
Save the rush! Assemble the dip ahead of time, and refrigerate until needed. Cook 30 minutes prior to event and serve hot.
If you’re cutting down on carbs, a fun way to serve this
jalapeno dip is inside mini sweet peppers! Prepare mix as above. Split a dozen
multi-colored mini sweet peppers in half lengthwise, remove seeds and
membranes, and stuff with the dip mixture. Bake at 350*F for 20 minutes or
until bubbly.
