Jalapeno Popper Dip
This creamy dip has as much of a jalapeno kick as you like! Perfect with crackers, tortilla chips, or crostini.
Servings (1/4 cup) servings
Ingredients
- 2 8- ounce packages cream cheese softened (light works great)
- 1 cup mayonnaise light also works here, but DON’T use Miracle Whip!
- 1 cup Parmesan cheese
- 2 cloves garlic pressed or finely minced
- 1 4- ounce can fire roasted green chilies
- ½-1 4- ounce can diced jalapeno peppers, drained ½ can is mild with a little bite, a whole can is definitely on the spicy side, but if you’ve got taste buds of steel, you might prefer a 7-ounce can. 4 ounces definitely pushes the limit for my husband and I and our kids won’t touch it.
- 8 ounces bacon cooked and crumbled, optional
- 1-2 sourdough baguettes sliced, a bag of tortilla chips, and/or crackers
Instructions
- Preheat oven to 350°F. If using bacon, reserve 2-3 tablespoons and sprinkle on top of dip before baking. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth. Add jalapenos and green chilies. If using bacon, stir in remaining bacon.
- Spread dip into a 9″ pie plate or a small baking dish. Sprinkle with remaining bacon if using. Bake for 20-25 minutes or until dip is bubbly and golden brown.
Nutrition
Serving: 0.25cup, Calories: 202kcal, Carbohydrates: 2g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 34mg, Sodium: 497mg, Potassium: 101mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 334IU, Vitamin C: 3mg, Calcium: 79mg, Iron: 0.4mg
Calories: 202kcal
Cost: $12
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