Jalapeno Popper Spread

Among other things, I love me some cream cheese. And I usually feed my cream cheese habit in the form of dips and spreads, but lately, I've become tired of my old standbys .

Spinach and artichoke dip, pizza dip, buffalo chicken dip, Rotel sausage dip have just not been hitting the spot recently. So last week, I went to my favorite recipe source AllRecipes.com in search of a new one to try.

And let me just say - I've found a new favorite. So if you invite me to your next party and ask me to bring a dip, this is what you are getting.

It's called called Jalapeno Popper Spread. And the person that submitted the recipe says "it tastes just like the jalapeno poppers you wish you could make yourself." And I would say this is a pretty accurate statement. Because in addition to cream cheese, I love me some Jalapeno Poppers.

So let me just quit all this yakking about my love for cream cheese and jalapenos and get right to it.

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise (please do not use Miracle Whip...use Mayo or you might be disappointed!)

1 (4 ounce) can chopped green chilies, drained

4 ounces diced jalapeno peppers, drained (I used the kind in the jar and added them into the empty green chilies can until it was full, but you could use fresh or canned as well)

1 cup fresh grated Parmesan cheese (don't use the grated powdery because it just doesn't melt the same.)

1/2 cup of Panko crumbs that have been tossed in a little olive oil

Baguettes, sliced and toasted

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapenos. Spread into dish and sprinkle with Parmesan cheese and then bread crumbs. Bake at 375 degrees for 30 minutes.

Spread on toasted baguette slices and enjoy!

And please, do not make and consume TWO dishes of this in one weekend like I did. It will not be good for your diet but it will make you lick-your-lips happy!