I surprisingly love jalapeno poppers even though I don't like anything spicy. I really wanted them for the Super Bowl, but didn't want to go through the hassle of making each individual bite. As I was looking for dips to make, I came across this recipe from one of my favorite bloggers. At the time, I altered it and then made it a second time when we hosted our annual Valentine's Day dinner following the exact instructions. Based on both of these times, below is the recipe I would recommend using.....I preferred less cheese because I felt like the extra cheese made the dip too greasy, but I did like the extra peppers. Definitely give this dip a try - you won't be disappointed!
Ingredients
- 1 package of bacon
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 jalapeños, finely diced
- 1 poblano pepper, finely diced
- 3/4 cup shredded Colby jack cheese
- 3/4 cup shredded Monterey jack cheese
- 1/2 cup shredded cheddar cheese
- ½ cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Scallions for garnish
Directions
- Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cut the bacon with kitchen shears into small pieces and cook until crispy. Drain on a paper towel-lined plate.
- In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and Colby jack and Monterey jack and all the feta. Season with salt and pepper.
- Transfer to an oven-safe skillet or baking dish and sprinkle with cheddar cheese, crumbled bacon, and jalapeño.
- Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden.
- Sprinkle scallions on top to garnish.
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