Jalapeno Popper Dip

CATEGORIES: Dips and Spreads, Kate


So…I kind of had something else planned for this post. It was slightly experimental…slightly disastrous picture-wise and didn’t taste as good as I remembered it. I was racking my brain for manly appetizers and was about to resign myself to bruschetta with “Who Dat?” toothpick banners (let’s not mock here) when, out of the blue, I remembered this easy, spicy, cheesy, completely addictive (and banner-free) dip or spread.

You’re definitely not going to be wasting your entire day in the kitchen getting this stuff ready. Probably the most time-consuming task is slicing the bread. The other thing is that it’s CHEAP! You probably already have half of the stuff on hand and the rest of it is unlikely to cost you more than a couple of bucks.

mix up some softened cream cheese, parmesan cheese, mayo, and garlic

Once it’s stirred, add in some green chilies and jalapenos

A completely optional addition is crumbled bacon, which gives it that bacon-wrapped-jalapeno-popper taste.

If you do decide to use bacon, just save a few tablespoons to sprinkle on top, and stir the rest in.

That’s it!  Spread in a baking dish and bake.

The ingredients might sound weird, and the mixture might not knock your socks off before you’ve cooked it, but once it’s hot and bubbly and cheesey, I’d love to see you try and stop eating it once you’ve started…

(shown above without bacon)

 

57 comments

  1. My mom makes a dip similar to this but with artichoke instead of jalapenos. It's totally addictive. I could eat the whole pan. We'll have to try this version next time!

  2. Wow, this is the first time I have checked out your site, and I love it! Awesome ideas and great pictures! If you have time, would love it if you could check out mine. A long way from yours though… Happy Eating!!

  3. Oh my goodness. If my daughter was not sick today I would be on my way to the grocery store to pick up these ingredients. This dip looks so good and I just made bread yesterday so I will certainly be trying this this weekend. Thanks for the recipe

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