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Jalapeno Popper Dip Recipe

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This recipe for Jalapeno Popper Dip, by , is from Enrollment Solutions 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!

Kristie Silwick


10 slices bacon (you can use the already cooked bacon that you throw in the microwave it is easier and quicker)
8oz. block of cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon garlic powder
2 jalapenos, minced (I leave the seeds in but you could take them out if you wanted to make it milder)
1 cup shredded cheddar
1 cup shredded Monterey jack
Pinch of salt
Pinch of black pepper

Preheat oven to 350
Cook bacon
In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapenos (reserve some for topping), and 1 cup of each of cheddar and Monterey jack cheese. Season to taste with salt and pepper.
Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining cup of each of cheddar and monterey jack cheese, cooked bacon, and jalapeno.
Bake until dip is golden and bubbly, 15 to 20 mintues.
Serve with tortilla chips or baguette slices.




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