Jalapenos seem to vary in spiciness from one pepper to the next so adjust the number you use (and whether you keep the seeds) to your own heat preferences.
The addition of liquid smoke and the breadcrumb topping make the flavor and texture more realistic to fried jalapeno poppers. It will seem like a lot of topping when you mix it up, but put it all on – it really helps with the flavor.
JALAPENO POPPER DIP
8 ounces cream cheese, at room temperature
1/4 cup mayonnaise
3-4 jalapeños, minced
1/4 tsp cumin
1/2 tsp brown sugar
Dash garlic powder
3 drops liquid smoke
2 Tbsp chopped green chilis
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 Tbsp butter, melted
Preheat oven to 375F.
Combine cream cheese through cheddar cheese in a mixing bowl. Pour the mixture into an oven-safe casserole dish.
Combine the breadcrumbs, Parmesan, and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
Bake in the preheated oven for 20-30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving.
Serve with chips, crackers, vegetables, etc.