Here's what you need: <br /> <br />1 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice) <br />1 8oz package cream cheese, softened <br />1 cup sour cream <br />2 cups shredded cheddar cheese <br />3/4 cup + 1/4 cup shredded parmesan cheese <br />1/2 cup Italian seasoned bread crumbs <br />4 Tbsp. butter, melted <br />1 Tbsp. dried parsley <br /> <br />Instructions for roasting jalapeños: <br /> <br />1. Cut fresh jalapeños in half, then place face down on a baking sheet. <br />2. Broil jalapeños until the skins blacken and bubble up. <br />3. Remove from broiler and peel outer skin. <br /> <br />Directions for the dip: <br /> <br />1. In a medium bowl, mix cream cheese and sour cream. <br />2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well. <br />3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly. <br />4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley. <br />5. Sprinkle bread crumb topping evenly over jalapeño mixture. <br />6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown. <br />7. Serve with bread or crackers.
