Jalapeno Popper Dip

This week we had our first blizzard of the year and a pretty good dip in the temps followed.  That has us getting cozy at our lake home celebrating the holiday season with our family.  They are mostly watching football or playing games, and I am using the time to make some of my favorite dishes for my favorite people.  One of our football watching snacks this is this warm Jalapeno Popper Dip.  That dip with an ice cold beverage puts me in my happy place!

Jalapeno Popper Dip

Jalapeno Popper Dip

  • Servings: 10-12
  • Difficulty: easy
  • Print

2 – 8-ounce packages of cream cheese

1 cup sour cream

2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 cup crisp bacon crumbles (more for garnish if you like)

2 jalapenos diced small, seeds removed (check the heat of your jalapenos to see if you want to use more or less)

Topping

1 cup panko breadcrumbs (Can use gluten-free)

1/2 cup shredded parmesan cheese

1/4 cup chopped parsley

4 tablespoons melted butter

Directions:

Preheat oven to 375 degrees.  In a small bowl, combine the cream cheese and sour cream.  Blend with a fork or hand mixer until smooth.  Add the garlic powder, onion powder, jalapeno, and bacon.  Spread into the bottom of an 8×8 baking dish.

In another small combine the panko, parmesan cheese, parsley, and melted butter.  Sprinkle the topping over the cream cheese mixture in the baking dish.

Bake for 25 minutes or until the topping is golden brown and the dip is bubbling.  Serve with crackers or vegetables for dipping

 

For more recipes visit wineandhotdish.com!

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