Hot Popper Dip

Preheat your oven's broiler, and set the rack about 6" below the element (a toaster oven is great for this) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.

Rub a little vegetable oil on the peppers and place under the broiler. You will need to keep a close eye on them.

When the peppers begin to blacken, pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.

Remove the peppers from the tray and immediately place them in a heat-proof bowl and cover with a lid (ideally one that seals). Leave them to cool for about 8 to 10 minutes. This step is essential to loosen the skin on the peppers.

After the peppers are cool enough to handle, remove them from the bowl and use a paring knife to peel away the blackened skin.

Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes, etc. Peppers can be refrigerated overnight at this point if you'd like to prep this element in advance.

Preheat oven to 350°F.

In a large mixing bowl, or in your stand mixer, blend the cream cheese, mayonnaise, and half of the grated cheese until smooth.

Stir in the diced chilies, pickled jalapenos and roasted jalapenos. Spread into a 9" glass or ceramic pie plate, or casserole dish.

Toss the remaining cheese with the Panko, and sprinkle evenly over the surface of the dip.

Bake for about 20 to 30 minutes, until heated through. (In a pinch, portion the dip into a microwave-safe dish and heat for 3 to 5 minutes in the microwave until hot.) Serve with baked tortilla chips, pita chips, or cheddar cheese crackers.

Store any leftover hot popper dip, covered, in the refrigerator for up to several days. Reheat leftover dip in the microwave until hot throughout.