I have so many jalapeno peppers in my garden right now. This spring I planted one jalapeno plant, one cayenne pepper plant and one Anaheim pepper plant. So far I've harvested maybe 3 Anaheim peppers, about 100 cayenne peppers and for the past few weeks I've had tons of jalapenos and there are a lot more to come. After picking roughly a dozen late last week, I remembered seeing a recipe for jalapeno popper dip a while back and decided to make it to take to the first football tailgate this past weekend.
Preheat oven to 350 degrees. In a medium bowl, combine cream cheese and mayo. Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin. Mix well to combine to a uniform mixture. Spread dip into a baking pan (I used a 1 1/2 quart oval Corningware baking dish but you can use any similar sized baking dish), smoothing into an even layer. Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin. Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown. Serve warm or at room temperature with tortilla chips.