Jalapeno Popper Dip with Bacon Breadcrumbs

This dip is similar to another that I've made a few times, but is so much better in so many ways! Fresh roasted jalapenos, bacon, three kinds of cheese, creamy filling, crunchy topping...what's not to love?!

It is spicy as written, but you can adjust the heat level easily by removing all the seeds or using fewer peppers. It was a huge hit at a get together this weekend and has definitely made it into the "make again" folder.

Fortunately, I thought to prepare a small dish with enough for just Brian and me, which we had tonight. Nice way to start a festive week!

To roast the peppers, toss them with a little olive oil and roast at 425 until they begin to char and soften, about 15 minutes.

Ingredients:

• 10 slices bacon, diced and crisp cooked
• 3/4 cup panko breadcrumbs
• 1 T bacon grease, slightly cooled
• 2 8 oz packages cream cheese, softened
• 1 cup shredded mexican blend cheese
• 1 cup plus 3 T grated parmesan cheese, divided
• 3/4 cup mayonnaise
• 10 large jalapenos, roasted and diced (seeds removed from all but one)

 

Method:

1. Preheat oven to 375F.
2. Add bacon, panko and bacon grease to a food processor. Process until bacon is approximately the size of the breadcrumbs. Stir in 3T of parmesan and set aside.
3. Mix together all other ingredients in a medium-sized mixing bowl. Place in a pie plate. Sprinkle with bacon breadcrumbs and bake for 20 minutes, or until breadcrumbs are golden brown and dip is heated through.

Source: The Wicked Noodle