Tuesday, January 24, 2012
I've been making jalapeno popper dip for a few years now, and it has become a signature appetizer of mine. Jalapeno poppers are very popular, but time consuming to prep. I first heard about turning poppers into a dip through a family member, so I took that idea and combined it with my favorite popper recipe. It's really quick and easy to put together. If you make it ahead of time, just keep it in the fridge until you're ready to pop it in the oven. It freezes well too, just thaw in the fridge and bake as usual. Be careful though, in my experience the dip seems to get spicier after sitting in the freezer.
Don't skip the mayo, it keeps the dip soft and scoopable.
Adapted from my Aunt Kimberly's popper recipe
Yield: 1 pie plate or 8x8 baking dish
2 (8 oz) packages cream cheese, softened
2 Tbsp mayo
4 slices bacon, cooked and crumbled
1/2 tsp garlic powder
1/2 cup shredded mozzarella cheese (or pepper jack if you want some extra zip)
1/2 cup shredded cheddar cheese
4 oz can chopped green chilies, drained
4 oz can chopped jalapenos, drained
1/4 cup Panko breadcrumbs (optional)
Tortilla chips, Fritos or raw veggies for serving
Preheat oven to 375. Mix everything together until combined and transfer to a baking dish. Bake the dip for about 10 minutes, then stir it around, and smooth the top. Sprinkle with breadcrumbs if using. Put it back in the oven for 15-20 minutes.