Jalapeno Popper Dip seems to be taking over the cooking blogs as the new “crack” dip. You know dip is my weakness, so it was only a matter of time until I tried out the recipe. I made this to bring to a baptism party and I must say, it makes a pretty large amount (it would be easy to cut the recipe in half). En route to the church, I told my hubby that there was no way the 7 of us that would be eating it would eat all of this dip, so we could use the rest to stuff chicken breasts or something. Well, the dip turned out to be REALLY good….and we ate almost all of it! Not enough left to make anything with! Everyone was raving over how good it was, so it’d be a good dip to try next time you need an appetizer and want a little something different. If you end up with leftovers, try my chicken idea and let me know how it goes!
Jalapeno Popper Dip
Adapted from: Jamie Cooks
3 slices bacon, diced (I used low-sodium)
2 jalapenos, seeded and diced
16 oz. light cream cheese, room temp
1/2 cup mayo
1 cup mexi-blend cheese
2 4-ounce cans green chilis
2 cloves garlic, peeled
1 cup Panko bread crumbs
1/2 cup Italian blend cheese
1/2 cup Mexi blend cheese
1/2 stick butter, melted
Preheat oven to 375.
Saute bacon in a nonstick skillet. When almost brown, add the jalapenos. Cook until the veggies are soft and the bacon is crisp. Remove to a paper towel.
In a food processor, add the rest of the dip ingredients, process until smooth. Add the bacon and jalapeno and pulse a few times. You want there to be some chunks of that remaining. Spread into a greased casserole.
In a bowl, mix the panko and cheeses for the topping. Pour the butter over and mix in well. Spread evenly over the dip and bake for 20 minutes. Serve with tortilla chips.