Jalapeño Popper Dip 🌶
2 (8-ounce) packages cream cheese, softened
½ cup sour cream
4 jalapeño peppers, seeded and chopped, plus sliced
jalapeños for garnish (I used sliced jalapeños 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 375°F. Grease a 2-quart baking dish with oil.
2. In a medium-size bowl, stir together the cream cheese, sour cream, chopped jalapeños, 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 jalapeño 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 • prep time: 15 minutes • cook time: 25 minutes