Wyck's World Famous Jalapeno Popper Dip

There are never enough Jalapeño Poppers to go around!

Whether you buy them as an appetizer, make them yourself, or buy them in a store, the common thread is the insufficient number.

As a scientist worth their salt, I give to the world a solution to the daily issue of insufficient Jalapeño Poppers. Turn them inside out and make it a dip!

Wyck's World Famous Jalapeño Popper Dip!

2 (8 oz) cream cheese softened

½ cup mayo

½ cup sour cream

4 oz (1 can) diced jalapeño peppers, drained

8 oz (1 can) diced green chilies (ensure they are from Hatch, New Mexico - the chili capital of the world)

1 cup grated Parmesan cheese (store bought in the green container is fine)

1 cup Panko bread crumbs

¼ cup butter melted

Stir together cream cheese, mayo, and sour cream in a large bowl until well combined and smooth. Stir in Jalapeños and green chilies. Stir is ½ cup grated parmesan cheese.

In a separate bowl, mix remaining parmesan, bread crumbs, and butter.

Place cream cheese mixture in an oven safe 9"x11" dish (or anything shaped like that - glass is preferred) and top with bread crumb mixture. Bake @ 375 deg F about 30 min or until crust is golden brown.

Serve warm with tortilla chips (or baguette chips, pita chips, hard tack, whatever you like).

For those who wish to indulge without as much fat and calories, here is your solution:

Low(er) Calorie Recipe:

1 cup nonfat Greek yogurt

1 cup cottage cheese plus 1 tbl white vinegar blended

4 oz (1 can) diced jalapeño peppers, drained

8 oz (1 can) diced green chilies

½ cup grated Parmesan

½ cup Panko bread crumbs

1 tbl olive oil

Follow the same order of operations as the previous recipe to achieve the same goal: enough to go around.

Sadly, after making this for years, I generally have to double the recipe for holiday parties to ensure sufficiency. For some reason, Murphy's Law of Poppers must fold spacetime and reduce its effective quantity no matter how much is made. Perhaps an inverse fractal power law is involved?