Jalapeno Popper Dip

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

6 oz / 180g Philadelphia cream cheese (, at room temperature)

1/3 cup mayonnaise

1/2 cup sour cream

1/2 tsp cumin powder

1/2 tsp each onion powder and garlic powder (or 1 tsp of one of these)

3/4 cup grated cheddar cheese (or tasty, Monterey Jack or other flavoured cheese)

3/4 cup grated Mozzarella Cheese

3/4 - 1 cup canned jalapeños (, drained and finely chopped)

1/2 tsp salt

Pepper

1 Cob Bread (round loaf 25cm / 10" diameter) (optional)

1 tbsp butter (, melted)

1/2 cup panko breadcrumbs

Directions

Preheat oven to 180C/350F.

Cut the top off the bread, use a small knife to cut a ring and pull out the bread to form a bowl (leaving a 1cm / 1/2" border/crust). Place bread on foil.

Mix together cream cheese, mayonnaise and sour cream. Add remaining Dip ingredients, mix combine. Pour into bread bowl.

Mix together butter and panko. Sprinkle over top of dip.

Wrap bread in foil. Bake for 30 minutes, then roll foil edges down and bake for a further 10 to 15 minutes until the panko is golden, the dip is bubbling and the bread is golden (insert knife into centre to ensure it is hot). (Note 1)

Serve with corn chips and the bread pulled out of the bread bowl (cut into chunks. Toasting is optional)

Nutrition

• Serving Size: 79 g
• Calories: 240 kcal
• Total Fat: 17.5 g
• Saturated Fat: 9.4 g
• Cholesterol: 43 mg
• Sodium: 342 mg
• Total Carbohydrate: 13.2 g
• Dietary Fiber: 0.7 g
• Total Sugars: 1.6 g
• Protein: 8 g