Rating: 4.5 stars 4.6
66 Ratings
  • 5 star values: 54
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Before my son left for boot camp, I wanted to give him a going away party complete with all of his favorite foods. There wasn't enough time to stuff and wrap jalapenos for poppers so I took his favorite recipe and turned it into a warm spicy dip that disappeared faster than any poppers I've ever made! Serve warm with your favorite chips.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.

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  • Lay bacon strips in a single layer on the baking rack.

  • Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).

  • Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.

  • Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.

  • Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.

  • Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

Cook's Note:

This is a moderately spicy dish. Use fewer jalapenos if you would like it on the milder side. Wear plastic gloves when chopping jalapeno peppers!

Nutrition Facts

177 calories; protein 11g; carbohydrates 3.7g; fat 13.2g; cholesterol 39mg; sodium 417.3mg. Full Nutrition
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