It's "high party season" and dips and the like are big hits on holiday tables of nibbles and treats. You need one hand for a petite plate of snacks, which balances on the top of your cocktail glass, the other hand is "finger food fingers" hand and holds the plate for you while you sip your drank. We have seen "Cousin Eddie" in action. This is quick and delish and a wonderful change from the standard french onion, or even last years buffalo chicken (which we still just adore). This tastes like fried jalapeno poppers-ish and is at least not all fried and oily. You can lighten it up by using Neufchatel and low fat mayo, or just go all out and use the real deal, it's Christmas, for the love of Mike. Crudite is for reindeer!

Popper Dip

2 boxes cream cheese
1 cup mayo (props to Paula, ya'll - hey, no butter in this!)
1 cup shredded cheddar (or pepper jack)
1 small can chopped jalapenos
2 fresh jalapenos, seeded and chopped (optional)
1 cup grated parmesan

1/2 cup panko breadcrumbs
1/2 cup parmesan

Combine the first six ingredients in a bowl, stirring until well-blended. Place mixture in a baking dish. Mix the panko and parmesan together and sprinkle on top. Bake at 375 until hot and nicely browned, which should take about 15 or 20 minutes.

Serve with your choice of tortilla chips, baguette slices or your favorite crackers. Be sure to save some for your guests, this is good stuff.

Depending upon your penchant for heat, you can use a combination of cheddar/pepper jack, increase the jalapenos or get all crazy and put some cayenne powder up in there. As an aside, do not use the "green can parm", buy the shreds in the deli section, or, better yet, get a wedge of reggiano and shred it yourself.

P.S. We love Paula "Stick of Butter" Deen, even though her use of mayo and butter is not healthy, it's damn good.

Filed in Food and tagged Cheese, Dips, Jalapenos

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