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Jalapeño Popper Dip Recipe

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This recipe for Jalapeño Popper Dip is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, softened
½ cup mayonnaise
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup, plus 2 tablespoons shredded sharp cheddar cheese (divided)
1 cup chopped baby kale
2 jalapenos, chopped very finely
2 slices bacon, cooked and crumbled, or 3 pieces of prosciutto cut into pieces
2 Tbsp panko bread crumbs
pickled jalapenos, drained and chopped
1-2 green onions, sliced thinly
Directions:
Directions:
Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
In a stand mixer, or with a hand mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in mayo and slowly mix together on low speed until fully combined (do not over mix or the mixture will separate).
Add in garlic powder, salt, pepper, 2 chopped jalapenos, 1/2 cup cheese, and the kale. Mix to combine.
Place mixture inside of prepared baking dish and smooth the top.
Combine the bacon/prosciutto, bread crumbs and 2 Tbsp of cheddar and place on top of the dip.
Bake at 400 until the cheese is bubbly and melted, about 20 minutes.
Top with green onions and pickled jalapenos and serve with tortilla chips, crackers, or vegetable crudite.

 

 

 

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