Jalapeño Popper Dip
Jalapeño Popper Dip
This spicy cheese dip from Every Day with Rachel Ray has just the right amount of heat. The cream cheese gives it a creamy texture and the crispy bacon and toasted breadcrumbs add a little bit of crunch.Click here for more of our best dip recipe.
servings
8
Ingredients
- 3 slices bacon, chopped
- 1 cup panko bread crumbs
- 3 4-ounce cans diced jalapenos, drained
- 2 8-ounce packages cream cheese, at room temperature
- 1 cup mayonnaise
- ½ cup shredded cheddar
- 1 small fresh jalapeno, seeded and chopped
- 1 tablespoon grated parmigiano-reggiano
- tortilla chips, for dipping
Directions
- Preheat the oven to 400 degrees F. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet; add the breadcrumbs and stir to coat. Then, remove the skillet from the heat.
- In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise, and cheddar. Transfer the mixture to a 2-quart baking dish. Sprinkle with the toasted panko breadcrumbs, the remaining bacon, the fresh jalapeño, and the Parmigiano-Reggiano.
- Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.