JalapeƱo Popper Dip šŸŒ¶

JalapeƱo Popper Dip šŸŒ¶

2 (8-ounce) packages cream cheese, softened
Ā½ cup sour cream
4 jalapeƱo peppers, seeded and chopped, plus sliced
jalapeƱos for garnish (I used sliced jalapeƱos in jar)
1 (4-ounce) can diced green chilies
1 clove garlic, minced
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
1. Preheat the oven to 375Ā°F. Grease a 2-quart baking dish with oil.
2. In a medium-size bowl, stir together the cream cheese, sour cream, chopped jalapeƱos, chilies, and garlic until well combined. Fold in the cheddar and most of the bacon, reserving some bacon for garnish.
3. Spread the dip evenly in the prepared baking dish.
Bake for 20 to 25 minutes, until the dip is bubbling around the edges and browned on top.
4. Garnish with the reserved bacon and the jalapeƱo slices. Serve with the dippers of your choice. Leftover dip can be stored in an airtight container in the refrigerator for up to 5 days.
yield: 6 servings ā€¢ prep time: 15 minutes ā€¢ cook time: 25 minutes



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