Jalapeno Popper Dip

Let me introduce you to a dip that is sure to win over any crowd . . . Jalapeno Popper Dip! It is loaded with peppy jalapeno flavor, packed with smoky bacon pieces and overflowing with melted cheesy goodness!I used the creamy base from my Artichoke and Roasted Garlic Dip then added jalapeno popper ingredients to create this addictive appetizer.

You get the amazing flavor of jalapeno poppers without the unpleasant task of cleaning a dozen or more jalapenos. I don’t know about you, but after that ordeal I am coughing and hacking up a lung from inhaling the pepper aroma!

Ingredients:

4 ounces soft Cream Cheese
Pinch of Cracked Pepper
1/4 cup Mayonnaise
1/2 cup Plain Greek Yogurt
2 cups Shredded Cheddar-Jack Cheese
1/4 cup Chopped Bacon (about 4 slices)
1/4 cup Jalapeno, cleaned & chopped** (1-2 Jalapenos)

Preheat oven to 375 degrees.
Set aside 1/2 cup of the cheddar-jack cheese. Mix all ingredients together and spread into oven safe dish. Top with the 1/2 cup of remaining cheese. Place dish into the oven and cook for thirty minutes. Then broil for two minutes or until the cheese is lightly browned and bubbly.

For the jalapeno garnish – Slice jalapeno in half (lengthwise) and remove all seeds. Wrap with bacon and cook on a baking sheet or piece of foil next to the dip. Remove after fifteen minutes. Once the dip has finished cooking, place on top.

**Thoroughly remove all seeds and the white veins inside the peppers unless you want an extra spicy dip.

This dip is best served while piping hot. I usually enjoy eating dips with bread, but this Jalapeno Popper Dip is so much better with crunchy crackers. This will be the MVP of any game day appetizer spread! Goal . . . Home Run . . . Touchdown . . . Whatever!