CHEF'S SECRETS
JALAPENO POPPER DIP (WITH BACON)
This Jalapeno Popper Dip is always devoured at parties and would be good for a 4th of July gathering.
Dip Ingredients:
4 slices bacon, cooked crisp and finely chopped
8 oz cream cheese (I use reduced fat or neufchâtel), softened to room temperature
¼ cup mayonnaise
½ cup sour cream (I use light)
3 jalapeño peppers, seeded and finely diced
3 oz jarred pickled sliced jalapeños, finely chopped
¼ cup grated parmesan cheese
½ cup shredded cheese (I use cheddar, or Mexican blend, or whatever I have on hand)
Combine all ingredients in a mixing bowl until well incorporated. Transfer to a shallow baking dish or pie dish (I usually lightly butter the dish for easier clean-up later). This can be prepped and refrigerated in advance up to 24 hrs before serving.
Topping Ingredients:
3 tbsp melted butter
½ cup panko bread crumbs
¼ grated parmesan cheese
Preheat oven to 400 degrees. Combine topping ingredients in a small bowl. Sprinkle topping all over the top of the dip in the baking/pie dish. Bake for 15-18 minutes, or until lightly browned on top and bubbling around the sides. Allow to cool for 5-10 minutes and serve with tortilla chips.
WHAT'S COOKING
from the Kitchen of Jennifer Kovatch