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Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Zeigler-Brannan

Category:
Category:

Ingredients:  
Ingredients:  
6-8 slices of bacon, diced and cooked crispy
2 (8 oz) pkgs. cream cheese, soft
1 cup mayonnaise
4-6 jalapeños
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup green onions, diced
Topping:
1 cup crushed crackers (Ritz)
1/2 cup parmesan cheese
1/2 stick butter, melted

Directions:
Directions:
Preheat oven to 350º. Remove seeds from jalapeños, and chop into small pieces (if you leave the seeds it will make it fiery hot). Combine all main ingredients in a medium bowl; stir well. Transfer to an oven proof dish, size of dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I use a stoneware dish that is round and measures 12" across, my dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake for 20-30 minutes or until bubbly.

 

 

 

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