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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip, by , is from Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannette Johnson


16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 heaping tablespoons of bacon pieces
6 jalapeños, seeded and minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
8 ounces of shredded sharp cheddar from a block
4 ounces of shredded mozzarella from a block

1 cup crushed Ritz type crackers
1 cup (99 grams) grated Parmesan cheese
4 tablespoons (57 grams) unsalted butter, melted

Preheat oven to 375 degrees F.

Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheeses in a mixing bowl. Transfer the mixture into 2-quart baking dish.

Combine the crushed crackers, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling.

Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Can top with green onions as garnish.

Personal Notes:
Personal Notes:
Dip can be made ahead and kept in fridge until ready to bake. Do not put topping on, until ready to bake so as not to get soggy.




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