Jalapeno Popper Dip

I’ve been wanting to make this dip for months and finally got around to it…AND I wish I wouldn’t have waited so long. It was so good and much easier than making jalapeno poppers. I think it might be my new dish to take for pot luck dinners! The heat of the dip will definitely depend on the jalapenos; I used 6 and it wasn’t crazy hot.

16 oz fat-free cream cheese, room temperature
1 cup light mayo
8 pieces of bacon, cooked and chopped
6 jalapenos, diced
2 garlic cloves, minced
1/2 tsp cumin
1 1/2 cups shredded cheddar cheese

Topping
1 cup panko breadcrumbs
1 cup parmesan cheese
4 Tbsp unsalted butter, melted

Preheat oven to 375 degrees. In a medium bowl, mix together all ingredients (except for the topping ingredients). Pour the mixture into a greased 9×13 baking dish. I used a 2 quart dish and it worked fine, just a thicker dip.

In a separate bowl, combine the topping ingredients with a fork.. Sprinkle over the cream cheese mixture.

Bake for 25 to 30 minutes or until top is golden brown. Let rest 5 minutes before serving. Serve with crackers, chips and vegetables.

Source: Brown Eyed Baker

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s