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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My friend Cheryl brought this easy, fun dip to a party with slices of baguette bread. It was so delicious and smelled wonderful; everyone was asking for the recipe. There are other recipes similar to this, sometimes called Jalapeno Popper Dip , but I've never found one that turns out quite as well as this. Most don't include the garlic, which really makes the dish. Enjoy! Ingredients:
16 ounces cream cheese, softened (two boxes, light works great but don't use fat free) |
1 cup mayonnaise (light also works here, but do not use miracle whip!) |
1 cup parmesan cheese, shredded |
2 garlic cloves, finely minced |
4 ounces fire-roasted green chilies (1 can) |
2 -4 ounces diced jalapeno peppers, drained (2oz is mild, 4oz is very spicy. canned is best, but you can use up to 8 fresh jalapenos, seeded and ) |
8 ounces bacon, cooked and crumbled, reserve 3 tablespoons for topping (don't use fake bacon bits, but real bacon pieces are okay) |
3 green onions, finely sliced (optional) |
2 sourdough baguettes, sliced (also great with crackers or veggies) |
Directions:
1. Preheat oven to 350.
2. Reserve 3 Tbs of bacon and sprinkle on top of dip before baking.
3. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth.
4. Stir in jalapenos, green chilies and bacon.
5. Spread dip into a 9″ pie plate or a small baking dish.
6. Sprinkle with remaining bacon and sliced green onions (optional).
7. Bake for 20-25 minutes or until dip is bubbly and golden brown at the edges.
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