JALAPENO POPPER DIP (Adapted from Home is Where the Holmans Are)

2 – 8 oz packages cream cheese (can use 1/3 less fat Neufchatel cheese), at room temperature

1/2 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
6 jalapeno peppers, seeded, ribbed and finely diced
2 cloves garlic, minced
2 TBSP cilantro, finely chopped
2 TBSP lime juice
1 1/2 cups Mexican blend shredded cheese
1 tsp Ancho chili powder
1 tsp ground cumin
1 cup panko bread crumbs (optional)

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 (I used a 1 1/2 quart oval Corningware baking dish but you can use any similar sized baking dish), smoothing into an even layer. Top with remaining shredded cheese, cover with bread crumbs, if using 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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