I've been meaning to make jalapeno popper dip for a long time. There have been many different versions, but I found this one to be the easiest of the ones I had bookmarked. My husband practically died when he ate it. He said it was the best thing he had ever eaten, EVER. I thought it was really good too!
This recipe comes from a lil ole blog you all might have heard of: Brown Eyed Baker. I'm not sure if I have space enough to share all the recipes I want to try from Michelle's blog. It's just the most droolworthy collection of recipes ever! Here's a top 5 list of what I really want to make: Blueberry Bagels, Chewy Brownies, Homemade Moon Pies, Oreo Cheesecake Cookies, and Root Beer Float Cake.
Recipe from Brown Eyed Baker
What you need:
- 16 oz. cream cheese, at room temp
- 1 cup mayo
- 8 pieces bacon, cooked and chopped
- 6 jalapenos, deseeded and minced
- 2 cloves garlic, minced
- 1/2 tsp. cumin
- 1 1/2 cups shredded cheddar cheese
- 1 cup bread crumbs (panko, if you can find it)
- 1 cup grated Parmesan
- 4 tbsp. unsalted butter, melted
Pour into a 9x13-inch dish and spread out evenly.
Combine topping ingredients and toss with a fork until it is combined.
Sprinkle topping over cream cheese mixture.
Bake in preheated 375* oven for 25 to 30 minutes.
Let cool for 5 minutes and serve with tortilla chips, crackers, vegetables, or whatever you would like!