Recipe For Bacon Jalapeno Popper Dip

I use my quiche pan but any shallow baking dish will work. Ingredients 8 oz cream cheese softened 1 cup cheddar cheese shredded 1 cup mozzarella cheese shredded 1 tablespoon ranch seasoning mix 2 4 jalapeno peppers diced take the seeds out cup crispy cooked and crumbled bacon reserve a few tablespoons to add as a garnish 2 cups sour cream. Cup mexican crema or sour cream.

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Add 1 2 the bacon jalapenos green chiles cumin and mexican and mozzarella cheeses.

Recipe for bacon jalapeno popper dip. If using the oven set it to the same temperature. 12 14 strips of bacon cooked and crumbled divided a little more than 1 cup total 2 8 ounce pkgs. Preheat oven to 400 degrees f 200 degrees c.

Transfer to prepared dish smooth out with a rubber spatula. 3 cloves garlic minced. 4 6 large jalapenos cut with seeds and stems removed and finely chopped about 1 cup 1 teaspoon garlic powder.

1 2 pound cooked bacon chopped or more as desired 1 3 cup mayo. Cooked on our mak pellet grill. 1 2 cup sour cream.

Preheat the grill for indirect cooking targeting 375 degrees ambient cooking temperature. 1 cup shredded pepperjack or monterrey jack cheese. 1 cup shredded cheddar cheese.

How to make jalapeño popper dip. 8 ounces cream cheese softened. Bake in preheated oven until warm and bubbly 15 to 20 minutes.

In a large skillet over medium heat crisp up diced bacon about 12 minutes stirring consistently. 2 jalapeno peppers finely chopped. Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined.

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