Jalapeno Popper Dip will definitely be a party favorite!
In the spirit of our last Tailgate Recipe for this series, I have decided to post a new recipe that I made at our latest tailgate party this past weekend. I decided to make this recipe because a few weekends earlier I had been at my friend, Kelly Noren’s house and she had made a similar recipe and I loved it! I did not end up getting the recipe from her, so, I had to create my own and it came out great!
If you love Jalapeno Poppers you will love this dip. It is spicy and it tastes just like a jalapeno popper! You can cut the heat down by using mild or medium jalapenos. The green chilies also give it a great flavor. If you like sausage in your jalapeno poppers you can substitute a pound of cooked sausage (I like to use mild Italian sausage) for the bacon.
Jalapeno Popper Dip
- 2- 8oz packages of cream cheese softened
- 1-Cup Mayonnaise
- 8 oz. shredded jalapeno jack cheese
- 2 cups shredded sharp cheddar cheese
- 1 small onion finely chopped
- 1 clove minced garlic
- 6 oz. diced jalapenos (you can add a full 8 oz. if you like really spicy)
- 2 oz. diced green chilies
- 1 sleeve Club or Ritz Crackers- crushed
- 12-15 slices bacon cooked crisp and chopped
- 1 stick butter melted
Pre-heat oven to 350 degrees
Soften cream cheese. Add mayonnaise, onion, garlic, and cheeses. Mix together. Add chopped cooked bacon. It is best if it is cooked crisp. Add jalapenos and green chilies. Put into casserole dish. Crush crackers and pour melted butter over crackers. Mix together and top dip with the crackers.
Bake at 350 degrees for approximately 35-40 minutes.
Serve with Tostitos Scoops or Fritos Scoops.
That’s it!
Have you checked out my latest Artichoke Dip and Hogs In a Blanket recipes? More recipes to come!
Jennifer is the co-owner and visionary of The Cowan Connection Team. Not only is she one of the busiest Realtors in Metro Atlanta and Cobb County, but she also loves making delicious food for her family and entertaining her guests. Stay tuned for more awesome recipes from the kitchen of Jennifer Cowan.
