Jalapeno poppers, love them! If they were sitting in front of me and you were detained, I'd eat them all. It's true, I'm a popper pig. So when I saw a recipe that made them into a dip, I said I can do that (better)



2 pkg(s) of cream cheese at room temperature, 2 cups of Mexican blend shredded cheese , 5-7 fresh jalapenos (cleaned, seeds removed and diced), 1 cup of mayonnaise (not Miracle Whip) Optional-small can of diced green chiles, 1 cup bread crumbs, up to 4 Tbs butter, a  and a tsp of garlic powder


In a medium sized bowl cream together the cream cheese, half of the cheese blend, the mayonnaise, the jalapenos and green chilies, if using. Pour the mixture into a 9" x 13" baking dish. In another bowl mix together the bread crumbs and cheese. Melt the butter with the garlic and add to the bread crumbs and cheese. Mix well and layer on top of the cheese and jalapeno mixture. Bake in a 375 degree oven for about 15-20 minutes or until the dip is heated through and bubbling, the bread crumbs should be a golden brown.