Roasted Jalapeno Popper Dip

Yields 9 x 13 dish

2 (8 oz) packages of Cream Cheese (room temperature)

1/2 cup Mayo

1/2 cup Sour Cream

6-10 Fresh Jalapenos

4-6 cups extra sharp cheddar cheese (save a little for sprinkling on top)

1 cup grated parmesan cheese

Optional

Mix 1/2 stick melted butter with 1 and 1/2 cup panko bread crumbs to sprinkle on top prior to baking

Directions:

Remove the seeds from the Jalapenos and cut the jalapenos into small pieces.  (I would recommend wearing plastic gloves when doing this part.  If you rub your eyes after touching Jalapenos it might burn your eyes)

Stir fry jalapenos in a pan with a little olive oil until tender and slightly charred

In a mixing bowl stir together all ingredients and mix until combined

Sprinkle the top with panko bread crumbs

Bake at 350 until golden and bubbly

Serve with your favorite tortilla chips

Tips: This is great to put in a 9 x 13 crock pot and serve as a hot appetizer for your next part or get together!