Jalapeno Popper Dip

I took this to a Christmas party for my husband's work and I got many compliments and requests.  It's a combination of 2 recipes that I tweeked.

1 lb. block cheddar cheese
1 8 oz. Jar Cowboy Candy(candied jalapenos), undrained
2 8oz. packages Neufchatel Cream Cheese
1 cup Best Foods Mayonnaise
4 Tbl. Whipping Cream
Kosher Salt to taste
2 tsp. Sriracha Sauce(more or less depending on heat preference)
1 tsp. garlic powder(or 1 clove garlic crushed)

Crumb Topping
2 cups Panko Bread Crumbs
3/4 cup grated sharp cheddar cheese
1 stick(1/2 cup) melted, but not hot, Butter

Preheat oven to 350'.  Spray the blade and inside of the food processor with non-stick spray(this just makes things easier, you can skip if you like).  Cut up cheese into 1" pieces and chop in food processor until finely grated.  Remove 3/4 cup  and set aside.  Dump in undrained jar of Cowboy Candy, cream cheese, mayonnaise, and whipping cream.  Process/pulse until jalapenos are diced but not pureed.  Add salt, garlic powder, and taste!  It is good cold too(without the topping)!  Add Sriracha Sauce to taste and combine.  Spray 2 qt. casserole dish with non-stick spray  and add cheesy mix or divide between 2 1 qt. casserole dishes and set aside.  In another bowl melt 1 stick of butter on high 30 seconds, it probably won't melt entirely,  and that's just perfect.  Add Panko bread crumbs and cheddar cheese.  Mix with a fork until the mixture resembles an even crumbly mixture.  Spread over cheese mixture evenly and bake 15-25 minutes on bottom rack.  If the top is not browned, cook another 5-10 minutes on the top rack so it will brown underneath the heat element.  Do not over cook or the mayonnaise can separate from the cream and then it looks like a big greasy soupy mess.  Serve with chewy bread slices or crackers. 

The original recipe can be found HERE. 

If you don't have Cowboy Candy on hand(which you are seriously missing out on then!), you can use 2 4oz. cans diced chilies and add some fresh chopped jalapenos.