Sorry this blog has been so quiet . . . I’m planning to spend some time over the winter holidays putting together a (very ambitious, I’m sure) plan of a mix of new recipes to share and old recipes to re-try/revamp starting in 2017.
Here’s a great hot dip recipe for potlucks and finger-food parties. This stuff is yummy on pretty much everything (veggies, meat, etc.).
Jalapeno Popper Dip Recipe
Click here for a printable PDF of this recipe.
- 8 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 6 to 8 small- to medium-sized jalapenos, seeded, membrane removed, finely chopped (to taste*)
- 3 to 4 ounces cooked chopped bacon/bacon bits
- 1 cup grated sharp cheddar
Tools & Utensils:
- Medium bowl
- Mixing spoon/spatula
- 8 x 8-inch (or equivalent volume) baking dish
- Knife, cutting board
- Measuring cups
Preheat oven to 400°F.
In a medium bowl, whip together cream cheese and mayo until well combined. Stir in jalapenos, bacon, and cheddar. Spread evenly in baking dish. Bake 20 minutes, or until bubbly and top starts turning golden brown. Let sit/cool about 5 to 10 minutes before serving. Serve warm.
*Cooking will mellow the heat of the jalapenos slightly, so it may not be quite as spicy coming out as it is going in. For Christmas, if you want to add red in with it but can’t find red jalapenos, you can always add red bell pepper. I did this in the toaster oven, and it turned out perfectly at the same temperature and time for cooking.