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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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Johnson

Category:
Category:

Ingredients:  
Ingredients:  
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


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

Directions:
Directions:
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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