In the final few days of pregnancy, I began craving jalapenos and have done so since Vaught was born. I scramble them with eggs, eat them in brown rice, and smother baked chicken with them. I'm a little bit obsessed with jalapenos right now! So I began pinning different jalapeno dips and recipes on Pinterest and decided to give jalapeno popper dip a go last night. This is actually a compilation of three different recipes I found.
Beware: this stuff is addictive!!! It's officially going to be my "dish" I bring to family events and cookouts!
Ingredients
1 cup of mayonnaise
2 eight ounce packs of cream cheese softened (I used low fat cream cheese and added one more instead of just using two; two would have been plenty, so I'm recommending two!)
1 cup of shredded cheddar cheese
1/2 cup of shredded mozzarella cheese
6-8 slices of diced, crispy bacon (I did six slices; next time I'll do eight).
Chopped green onion (just buy one bundle and chop that)
5-6 chopped jalapenos--deseed them if you don't want it super hot. I kept the seeds on purpose so it'd be pretty fiery.
Topping
1/2 Cup of crushed Ritz crackers
1/2 stick of melted butter
1/4 cup of parmesan cheese
Directions
Preheat oven to 350
Combine all of the ingredients in an oven-safe dish or bowl and stir with a spoon. This is a bit difficult; just mix it the best you can!
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| I combined my ingredients in a bowl before moving them to an oven-safe dish. |
Place in the oven for 25-30 minutes or until dip begins to bubble.
For the topping, sprinkle the parmesan cheese and crushed crackers over the top of the dip and pour the butter over that.
I served it hot, but one Pinner says it's just as good served cold. Also, we dipped with tortilla chips and Ritz crackers; both were delicious!
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