Bacon Jalapeno Popper Dip
By
Cathy Smith
@GrannyGrumpsTable
1
Even people who make their own jalapeno popper dip ask for the recipe for this dip. I show them the recipe which reads like everyone elses. I actually use authentic Mexican cheeses but the recipe states cheddar, mozzarella and parmesan cheese.
Ingredients
- 8 slice
- bacon cooked crispy and crumbled
- 2 pkg
- (8 ounce) softened cream cheese
- 1 c
- mayonnaise
- 4-6
- jalapenos, seeded and diced
- 1 c
- queso chihuahua or asadero, may use cheddar, shredded
- 1/2 c
- queso oaxaca, shredded (may use mozzarella)
- 1/4 c
- diced green onion
- 1 c
- panko bread crumbs (can use ritz crackers crushed)
- 1/2 c
- queso cotija (can use parmesan)
- 1/4 c
- melted butter
TOPPING
How to Make Bacon Jalapeno Popper Dip
- 1Preheat oven to 350.
- 2Combine 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. A 12 inch dish will make your dip about an inch thick.
- 3Combine the topping ingredients and sprinkle all over the top of the dip.
- 4Bake the dip for 20-30 minutes or until bubbly and golden brown on top.
- 5Notes: If you like cilantro you can add a little bit of fresh chopped into dip. You can also add just a touch of cumin into the melted butter before stirring into the topping. Serve with chips, tortillas, pitas, or crackers.
