It’s football season! Which for a lot of us mean it’s chip and dip season! Here’s a favorite of mine and for the studio folks. Jalapeño Popper Dip - so crispy, so cheesy, so packed with flavor!
Serve it up in the den, on the tailgate, or in the studio break room - no matter where or when, it’s going to be gobbled up and enjoyed!
2 8oz packages of cream cheese
1/2 cup mayonaise
12 cup sour cream
1 tsp garlic powder
1 tsp black pepper
4 medium Jalapeño peppers, seeds removed and finely chopped (for extra spicy dip, leave some seeds!)
1/2 cup shredded cheddar cheese
1cup shredded mozzarella cheese
3/4 cup chopped green onion
1 cup crispy bacon (or turkey bacon) bits
6 Tblsp melted butter
2 1/2 cup Ritz crackers crushed
1/2 cup shredded parmesan cheese
Preheat oven to 350 degrees
In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, black pepper, and chopped jalepenos. Stir well making sure all ingredients are well blended.
Add cheddar and mozzarella cheeses, green onion and bacon bits to cream cheese mixture and stir well again.
Place mixture in a 7x11” oven proof pan. (Any casserole or baking dish that is at least 1” deep will work.)
In a separate bowl, combine melted butter, Ritz crackers, parmesan cheese, and spread over top of dip mixture.
Cover pan with foil and cook for approximately 45 minutes, remove foil and cook for approximately 10 minutes more or until topping is crisp.