Saturday, October 10, 2009
Bacon Jalapeno Popper Dip
A co-worker of mine recently gave me a bunch of jalapeno peppers because she knows how much Justin LOVES jalapenos. The peppers weren't big enough to make Pioneer Woman's Bacon Wrapped Jalapeno Poppers, so I decided to try and make something else that would have similar flavor, but I could use the peppers with. Justin was being nice this morning, and so I took on attempting a Bacon Jalapeno Popper Dip, based on the Jalapeno Popper Dip from Big Red Kitchen.
Overall, I think it had pretty good flavor (and I don't even really like jalapenos). There ARE a couple things that I'd do differently, but I'll tell you what I did this time, and then tell you what I'd change:
-8 oz cream cheese, softened
-1/2 cup mayo
-1/2 cup shredded cheese (I used a pizza cheese blend 'cause that's what we had)
-1/2 a jar of Hormel Bacon Pieces
-1/4 cup or so sliced fresh jalapenos with seeds OR a 4 oz. can of sliced jalepenos
-2-3 tablespoons jalapeno hot sauce (look near the Tabasco sauce)
-1/2 cup bread crumbs
-Another 1/2 cup of shredded cheese. I used the pizza blend again, but I think parmesan would've been better.
-1/4 stick butter, melted.
Preheat oven to 375. Combine the cream cheese, mayo, 1/2 cup of shredded cheese, bacon pieces, jalepenos, and hot sauce. Stir well with a fork until completely combined. Add more jalapeno, bacon, or cheese as you think is needed (I shot for an even consistency of all).
Combine bread crumbs, parmesan, and melted butter. Mix well, and add to the top of the dip mixture. Bake at 375 for about 20 minutes. Be careful not to overbake, or the mayo will separate. The breadcrumbs should be brown, and the dip just bubbling.
Serve with tortilla chips or Fritos.
Okay. Now for my notes. So, I thought there were just too many breadcrumbs. Next time, I'd probably reduce the breadcrumb mixture by half or just omit it completely. I would also definitely use Parmesan cheese with the bread crumbs instead of shredded cheddar or whatever else. I baked the dip for exactly 20 minutes, but I probably should have left it in a little bit longer...I freaked myself out about the mayo separating! Lastly, if you're making this for more than just snacking around the house, I'd probably double the recipe.