Wednesday, October 17, 2012

Jalapeno Popper Dip

Cookbook Clubs theme tonight was "Favorite Eats" - so did a combo of someone saying "appetizers" and "anything with jalapenos" to come up with this yummy treat!  Let's just say it was so good, we ran out of are going to need double the amount of bread they have listed below...but this tasted equally amazing with Ripple potato chips :)

2 (8-oz) packages cream cheese, softened (light works great)
1 cup mayonnaise (light also works here, but DON’T use Miracle Whip!)
1 cup Parmesan cheese
2 cloves garlic, pressed or finely minced
4oz can fire roasted green chilies
4oz can diced jalapeno peppers, drained
8oz bacon, cooked and crumbled
1-2 sourdough baguettes, sliced, and/or crackers

Preheat oven to 350.

If using bacon, reserve 2-3 Tbs and sprinkle on top of dip before baking.  (We just baked the bacon in the oven - throw it on a cookie sheet, lined with foil - and put at 400 for about 15 minutes....DONE!)

Combine cream cheese, mayo, parmesan, and garlic and stir until smooth.  Add jalapenos and green chilies.  If using bacon, stir in remaining bacon.

Spread dip into a 9 pie plate or a small baking dish.  Sprinkle with remaining bacon if using.

Bake for 20-25 minutes or until dip is bubbly and golden brown.


Anonymous said...

So, how spicy/hot was it?


Lisa said...

Not too spicy actually - I LOVE the heat, so I would actually put a little more jalapeno in...but it was perfect as is too :)