Jalapeno Popper Dip
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot. (**I used jalapeno slices and chopped them finely.)
1 cup of cheddar cheese, shredded (**I substituted Gouda which worked well.)
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
1 cup of crushed crackers ( I used Ritz type crackers)
1/2 cup parmesan cheese
1/2 stick of butter, melted (salted, if using unsalted butter, add salt to taste)
Preheat oven to 350 degrees F (180 Celsius).
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.
Serve with crackers of choice or corn tortilla chips.