JALAPENO POPPER DIP

OK, so before the diet started Saturday.  We had a great holiday with lots of delicious food including this Jalapeno Popper Dip.  It was good, but I would like a little more heat.

Jalapeno Popper Dip

Recipe adapted from Jaime Cooks: Endevours in Eating & Entertaining

2 8 oz packages cream cheese (I used one regular & one low fat), at room temperature

1/2 cup mayonnaise (I used light)

1/2 cup roasted red bell peppers, chopped

6 jalapeno peppers, seeded, ribbed and finely diced

2 cloves garlic, minced

2 T cilantro, finely chopped

2 T lime juice

1 1/2 cups Mexican blend shredded cheese

1 tsp Ancho chili powder

1 tsp ground cumin

1 cup panko bread crumbs

Preheat oven to 350 degrees.  In a medium bowl, combine cream cheese and mayo.  Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin.  Mix well to combine to a uniform mixture.  Spread dip into a baking pan, smoothing into an even layer.  Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin.  Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown.  Serve warm or at room temperature with tortilla chips. 

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