Jalapeño Popper Dip

Recipe originally appearing on the nomlicious Brown Eyed Baker.


You’ll need:


16 oz. cream cheese, at room temperature
1 cup mayonnaise
8 pieces bacon, cooked and chopped up
6 jalapeños, minced (or use a 4 oz. can of jalapenos, diced)
2 cloves garlic, minced
1/2 tsp cumin
1 1/2 cups shredded cheddar cheese


Topping:
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tbs unsalted butter, melted


Begin by preheating your oven to 375 degrees Fahrenheit.


Combine the cream cheese, mayo, bacon, jalapeños, garlic, cumin, and cheddar cheese in a mixing bowl.  Pour the mixture into a casserole dish or a 9×13 baking dish.


Combine the panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened.  Sprinkle on top of the cream cheese mixture.


Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the dip is bubbly.  Let it rest for 5 minutes before serving.  Serve with tortilla chips, crackers, veggies, etc.



One bit of this dip elicited an “Oh my God, is is this good!” from my husband.  I’d say it’s a keeper!  It’s cheesy, with a slight kick from the jalapeños.  Perfect for tailgating or football parties!

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2 thoughts on “Jalapeño Popper Dip

  1. Pingback: Superbowl Recipe Round Up | A Nerd Cooks

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