Jalapeno Popper Dip
Written by: Lorie Kennedy
Jalapeno Popper Dip
Ingredients
Igredients
- 4 jalapenos
- 8 ounces cream cheese room temperature
- 2 cups shredded cheddar cheese divided
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup bacon bits divided (or 8 cooked slices, crumbled)
- 1 shallot minced
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Topping
- 2 tablespoons butter
- 18 Ritz Crackers
- 1 tablespoon chopped fresh parsley
- Chips, crackers and/or a sliced baguette for dipping
Instructions
- Using gloves, cut the jalapeños in half. Remove the stem, seeds, and membranes, and chop.
- Preheat oven to 375°F and spray an 8 X 8-inch baking dish with cooking spray.
- In a medium bowl, mix together the chopped jalapeños, cream cheese, mayonnaise, sour cream, 1 ½ cups of cheddar cheese, ⅔ of the bacon bits, shallot, garlic powder, salt, and pepper. Place into the prepared pan and spread evenly.
- In a small microwavable safe bowl, melt the butter. Crush the Ritz crackers with your hands and add them to the bowl along with the remaining cheese, bacon bits, and parsley. Sprinkle the topping evenly over the dish.
- Bake for 15-20 minutes until bubbly, and serve.