Jalapeno Popper Dip

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.


Enjoy!


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. 

Kim