Jalapeno Popper Dip

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     We had some friends over for dinner last night. I always like to make some sort of appetizer for us to snack on while dinner is cooking. My usual is veggies and dip, buffalo chicken dip, or guacamole. Lately I’ve been seeing a million posts for the jalapeno popper dip. We love poppers and it seemed really easy to make. There were a million different varieties of this recipe so I ended up printing 3 of them and combining them to make a dip we would enjoy.

     CAUTION: DO NOT CUT JALAPENOS WITH YOUR BARE HANDS. I cannot caution you enough on this issue. I don’t think I’ve ever cut a raw jalapeno before and didn’t give it a second thought while doing it. Bad move. My hands burned all night long. I tried washing them with soap, washing with Borax, soaking them in alcohol, and soaking them in milk. While the major sting went away, they still hurt. In the morning when I thought they felt better I put my contacts in my eyes. I thought I’d gone to the moon! My eyes burned all day. The lesson learned? Wear gloves when chopping jalapenos.

     With the exception of my burning hands the dip was a major hit! It was creamy and cheesy with a nice punch of jalapenos in it. We dipped tortilla chips and crackers into it. There were only four of us and we ate the entire bowl of dip. This is one recipe I’ll be keeping on hand to take to parties because of how easy and delicious it was.

Jalapeno Popper Dip

3 slices of bacon (frozen)
2 jalapenos, seeded and diced
2 packages of light cream cheese (8 oz. each)
½ c. Miracle Whip Light
1 c. cheddar cheese, shredded
2 4-ounce cans of green chilies
1 t. garlic powder
1 T. Frank’s Red Hot
Topping:

¾ c. unseasoned breadcrumbs
½ c. mozzarella cheese, shredded
½ c. Mexican blend cheese, shredded
½ stick butter, melted
1 t. black pepper
1. Preheat the oven to 375 degrees.

2. Take the bacon out of the freezer and dice it. I like to freeze it because it’s so much easier to cut it frozen. Toss the bacon into a small sauté pan. Cook until it’s almost brown. Add in the diced jalapenos and cook until soft. Remove to a paper towel.

3. In a baking dish combine cream cheese, Miracle Whip, cheddar cheese, green chilies, garlic powder, and Frank’s Red Hot. Add in the bacon and jalapenos.

4. In a bowl, mix the breadcrumbs and cheeses for the topping. Pour the melted butter and mix well. Spread evenly over the dip and bake for 20 minutes.