Saturday, 16 January 2016

Jalapeno Popper Di[p

This is a easy quick dip to pull together and is always a crowd pleaser. I often make two plates of the dip and freeze one of them for another time. Allow the frozen dip to thaw before baking.


16 ounces cream cheese, at room temperature

1 cup mayonnaise

8 pieces of bacon, cooked and chopped up

½ Cup fresh minced jalapenos

2 cloves garlic, minced

½ teaspoon cumin

1½ cups shredded cheddar cheese


1 cup panko breadcrumbs

1 cup grated Parmesan cheese

4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9x13 baking dish or two smaller pie plates. Serve one and freeze one.

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

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Print Recipe:Jalapeno Popper Dip

Mix the cream cheese, mayo, bacon, jalapenos, garlic. cumin and cheese together.

Spread into a baking dish.

Combine topping ingredients.

Sprinkle topping over the cream cheese mixture. Bake in 375 degree oven for about 30 minutes or until topping is golden brown.

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