Jalapeño Popper Dip

By: Michelle Norris, The Brown Eyed Baker

I love any excuse I can come up with for making, and subsequently devouring, all sorts of delicious dips. Right before Christmas my friend Beth held a “dip party” at her house. That gathering brought us the Buffalo Chicken Dip, Hot Reuben Dip, and the Sausage Dip. It was a seriously genius idea. Now that the NFL lockout is over and we’re guaranteed the ability to watch football through the fall and early winter, I’m celebrating with a football-season worthy dip. This is a perfect time of year to introduce this dip – it’s a great choice for all of your late-summer gatherings, and is perfect for any game-day get-togethers you’re planning once the season gets under way. And if you’re not a football fan, then I encourage you to come up with any excuse necessary to make this as soon as humanely possible!

This dip is everything that makes jalapeño poppers so addicting, and then some. It’s ooey, gooey, creamy, cheesy and spicy. It has bacon. It has a cheesy, buttery breadcrumb crust. It’s dip heaven. And it would definitely go well with a cold beer. I’m already craving another batch!

Jalapeño Popper Dip

Yield: 6 to 8 servings

Prep Time: 15 minutes | Bake Time: 30 minutes

16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese

Topping:
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.

3. Combine the panko breadcrumbs, 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.

4. 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.

Adapted from www.browneyedbaker.com

Michelle Norris is a passionate foodie, baker, writer and eater. Visit her website at www.browneyedbaker.com for hundreds of delectable recipes and planning tips.