Jalapeño Popper Dip
By
Raven Higheagle
@ravenhigheagle
1
This dip is based on the typical jalapeno poppers that you see on most appetizer menus. The first time I made jalapeno poppers, I couldn’t eat them. Apparently the peppers I picked to stuff were too spicy to eat on their own, even with the cream cheese filling. Dad and I just could not finish them because we were dying. With this dip, you can control the heat level with the amount of seeds and membrane you add. The first time I made this, I put very little in, and the spice level just wasn’t there. This time around, I put all of the seeds in. It uh definitely opened up your sinuses.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Serves 8 to 16
Prep:
30 Min
Cook:
25 Min
Method:
Bake
Ingredients
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DIP
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16 ozcream cheese, softened (2 - 8 ounce packages)
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1 cmayonaise
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1/2 ccooked bacon, chopped
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1 1/2 cgreen jalapenos, chopped (roughly 6 peppers)
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4 clovegarlic, minced
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1 conion, chopped
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1/2 tspground cumin
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1 1/2 cshredded cheddar cheese
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TOPPINGS
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1 cpanko breadcrumbs
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1 cgrated parmesan cheese
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4 Tbspmelted butter
How to Make Jalapeño Popper Dip
- Preheat the oven to 375 degrees.
- For the dip:
In a large bowl, beat together cream cheese, mayonnaise/sour cream, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese until all mixed together. - Spread mixture into 9 x 13-inch pan or similar-sized casserole dish.
- For the topping:
In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened. - Spread evenly on top of cream cheese mixture.
- Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
- Let it rest for a few minutes before serving.
- Serve with potato chips, tortilla chips, or Fritos scoops.
