Tuesday, September 8, 2015

Jalapeno Popper Dip

In search of a delicious dip for a Thanksgiving missionary get-together, I discovered this recipe. Many of the missionaries love spicy foods and who doesn't love cheese with their spicy food!This recipe was a huge hit for our party and has been a well requested recipe since then. There are several recipes for Jalapeno popper dip floating around on the internet, but I really liked this one because it included bacon. Spicy dip with cheese and bacon! How bad can it be?! :)

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.

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