Jalepeno Popper Dip

This recipe came from my good friend LI author, Carol Steward, http://www.carolsteward.com/ . It’s a great appetizers for friends or family.

Jalepeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno’s, chopped and seeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
½ cup of mozzarella cheese, shredded
¼ cup diced green onion


1 cup of crushed crackers ( I used Ritz)
½ cup parmesan cheese
½ stick of butter, melted

Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.

Serve with crackers, small bread rounds or on veggie a such as celery.

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