Wednesday, November 14, 2012

Jalapeño Popper dip

So this past Sunday, I was so grateful to attend a quint potluck at my blogger twin, Waverly's, house. As with all potluck, everyone was asked to bring a dish and I decided, after scoring pinterest for recipes, to bring this one. This recipe was so quick and easy to make and tastes even better than a real jalapeño popper. Everyone at the potluck seem to agree with me because they ate the whole thing.

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

The Topping:
1 cup of crushed ritz
1/2 cup parmesan cheese
1/2 stick of butter, melt

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up. I used a bundt pan with was great for dipping. 

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly. I also sprinkled some more chopped cooked bacon on top when it was finished baking.

1 comment:

  1. OMG seriously that was the best dip ever!! I probably ate like half of the entire pan, thanks so much again for coming :)


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Trisha Renée