Recipes Ryan's Reverse Popper Dip 4.7 (65) 57 Reviews 11 Photos 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. Recipe by Cat Hill Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 8 slices bacon 1 teaspoon canola oil 1 teaspoon minced sweet onion 1 ½ teaspoons minced garlic 3 tablespoons dry bread crumbs 2 (8 ounce) packages Neufchatel cheese, at room temperature 2 cups shredded reduced-fat sharp Cheddar cheese 10 jalapeno peppers, seeded and chopped ½ teaspoon ground cumin 1 teaspoon dried oregano Directions Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil. 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! I Made It Print Nutrition Facts (per serving) 177 Calories 13g Fat 4g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 177 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 36% Cholesterol 39mg 13% Sodium 417mg 18% Total Carbohydrate 4g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 11g Vitamin C 5mg 27% Calcium 115mg 9% Iron 1mg 3% Potassium 123mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved