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 votes
Comments:
Serves:
Serves 8 to 16
Prep:
30 Min
Cook:
25 Min
Method:
Bake
Ingredients
- 16 oz
- cream cheese, softened (2 - 8 ounce packages)
- 1 c
- mayonaise
- 1/2 c
- cooked bacon, chopped
- 1 1/2 c
- green jalapenos, chopped (roughly 6 peppers)
- 4 clove
- garlic, minced
- 1 c
- onion, chopped
- 1/2 tsp
- ground cumin
- 1 1/2 c
- shredded cheddar cheese
- 1 c
- panko breadcrumbs
- 1 c
- grated parmesan cheese
- 4 Tbsp
- melted butter
DIP
TOPPINGS
How to Make Jalapeño Popper Dip
- 1Preheat the oven to 375 degrees.
- 2For 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. - 3Spread mixture into 9 x 13-inch pan or similar-sized casserole dish.
- 4For the topping:
In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened. - 5Spread evenly on top of cream cheese mixture.
- 6Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
- 7Let it rest for a few minutes before serving.
- 8Serve with potato chips, tortilla chips, or Fritos scoops.
