Jalapeno poppers are one of my moms favorites. And one of my favorites. And one of Charlie's favorites. And well, every one's' favorites. I was in charge of dips this 4th of July so I decided to turn this oh so popular appetizer into a dip-able masterpiece. AND OH WAS IT. I mean, my taste buds were doing straight up karate chops.
Very rarely do I make something that I can't stop eating. I usually enjoy what I make - but I think that's just a cooks curse - you're always critiquing your own recipes and wondering how you can make it better next time. NOT THIS...OMG not this. It was so freaking delicious. I think I ate half the pan. I just hung around it like a little hover craft, not so discretely licking my fingers and anything else that accidentally (ahem) ran into the dip.
Perfect combo of spicy, bacony, cheesy, creamy, crunchy, and soul satisfy...y. I'm sorry you're reading this.
I sort of wung the recipe. I was talking to my mom and tasting as I went along, but I pretty much remember the recipe. I started with crisping up 12 pieces of microwave ready bacon (genius for dips when you don't want to fuss with bacon grease), placed the warm bacon on the cream cheese to soften it up, and then added chopped green onions and jalapeno peppers.
I then added some mayonnaise (don't you dare use miracle whip or I'll hunt you down) and some sour cream.
I then added some garlic powder and then some colby jack cheese. Because you obviously need cheese.
Then, I added it to a pie dish/dip dish...
...and then I did something brilliant. I melted some butter and then added some panko bread crumbs. After incorporating the crumbs into the butter, I sprinkled them all over the top. I actually made this two days ahead of time...
...and after baking in a 400 degree oven for about 20=30 minutes, I got THIS. Creamy crunchy GOODNESSSSS.
MMM. MMM MMM MMM. Say what now? MMMMMMMMM.
Here's the recipe!
1 Block of Good Cream Cheese (Philly please)
4 Packages of Microwave Ready Bacon, Crumbled (12 slices total)
4 Green Onions, Chopped
3 Jalapenos, Diced (remove seeds if you don't want it too spicy)
1/2 Cup of Mayonnaise
1/2 Cup of Sour Cream
1 Cup of Colby Jack Cheese
1/2 Tsp of Garlic Powder
1/2 Cup of Panko Breadcrumbs
3 Tbs of Butter
Leave cream cheese out until it reaches room temp to soften up. Crisp up microwave ready bacon and crumble. While still warm, add to top of cream cheese. Add jalapenos, green onions, garlic powder, mayo, sour cream and colby jack cheese. Taste and adjust as needed.Mix and spread into baking dish. Melt the butter and add the panko breadcrumbs and then sprinkle on top. Let dip chill in the fridge for at least 4 hours, but can chill for up to 2 days. Bake at 400 degree oven for 20-30 minutes or until breadcrumbs are a rich golden brown. If needed, you can turn your broiler on at the end if they need an extra toasting. Serve with crackers, thinly sliced toasted baguette, carrots, frisbees, or shovels.
I just found your blog yesterday (sausage stuffed, bacon wrapped jalapenos) and wanted to say that I am in love!!! (in the totally sorority sisterhood way) I love how you have step by step pics and explain everything. Also, your food looks amazing. Making the sausage stuffed bacon jalapenos tonight and the popper dip this weekend for a barbecue. Thanks for making such an awesome blog!! - KristinReplyDelete
Dip was a great success!!! I've been told I am no longer invited to anyone's house unless I bring this dip! Thanks for sharing it!! - KristinReplyDelete
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