Oh. My. Word. I have found my new favorite dip. (And you know I love a lot of dips.) This jalapeno popper dip I found on Real Mom Kitchen is cheesy, salty and a little bit spicy. In short, it’s everything I love in a dip (and, let’s be honest, food in general).
Our small group decided this fall to take turns bringing snacks instead of a full dinner, since we also chose to try actually doing a Bible study now that the kids are a little older and slightly less disruptive. I loved our dinners but I was excited to try out some of the [many] appetizer recipes I’d pinned and tagged. So a couple weeks ago, I made this dip and another one (oooh, the suspense – can you stand it?!).
I think our friends enjoyed both dips, but I was secretly glad to bring home a good portion of this one. And I’m only a little embarrassed to admit that Mark and I devoured the rest of it as we vegged out on the couch later that night!
Jalapeno Popper Dip
2 (8 oz) packages of light cream cheese, softened
1 cup light mayo
1 (4 oz) can of diced green chilies
1/2 of a (4 oz) can of diced jalapeño peppers
1 cup Monterrey jack cheese, shredded
6 slices of bacon, cooked crisp and crumbled
1 cup Panko bread crumbs
1/2 cup Parmesan cheese, shredded
Preheat oven to 350 degrees. Mix the cream cheese and mayo together, then fold in the chilies, peppers, cheese and bacon. (I couldn’t find a small can of jalapenos, so I actually just spooned out some sliced peppers from a jar I had in the fridge and chopped them up. Also, I’d recommend using the baking method for your bacon. It’s so easy, way less mess and makes the crispiest bacon!)
Spray a 8 or 9-inch baking dish, then spread in the cheese mixture evenly. Combine the bread crumbs and Parmesan, then cover the dip. Spray the top with baking spray, and bake for 25-30 minutes.
What’s your favorite kind of dip? Do you like jalapeno poppers? (I’ve actually never had one!)
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.
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