Are you ready for some football?!? We are at our house. We are off to Kansas City and Lawrence this weekend to watch Hutch High and The Jayhawks. I just love this time of year!
Whether you will be headed to a football game or just home enjoying the weekend. Here is a great dip to enjoy over the holiday.
I know that doesn't look very exciting....
But this dip is delicious. You will LOVE it if you like Jalapeno Popper's. Which I am in LOVE with. The dip has bacon in it so it has the flavor of a bacon wrapped jalapeno. You can also put sausage in it and that is yummy as well.
Even that doesn't quite do it justice, but trust me.
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1/2 cup mayo
1/2 cup sour cream
2 cups Colby/Jack shredded cheese (8 ounces)
1 (4 ounce) can diced green chilies, undrained
4-5 jalapeno peppers, seeded and diced, I like to use about 1/2 cup of the jarred picked ones. I find the "heat" varies so much in the fresh jalapenos from the market.
6-8 strips of bacon, cooked and crumbled
1 teaspoon Frank's hot sauce
1/4 teaspoon garlic
1/4 teaspoon cumin
3 tablespoons butter, melted
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
Mix softened cream cheese with the mayo & sour cream. Stir until smooth. Add the cheese, chilies, japalenos, bacon, hot sauce, garlic & cumin. Stir and place in a greased dish. I use my 9" pyrex.
Melt butter in a small bowl and mix with Panko and Parmesan cheese. Sprinkle crumb mixture evenly over the dip. Bake in a 375 degree oven for 25-30 minutes until it is bubbly and the top is golden brown.
Update: The last few times I've made this, I have cooked the bacon and set aside. Then with about 5 minutes left in the oven I crumble the bacon and spread it on top of the dip. I like how it stays crisp.