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10/13/2020, 12:00pm

Recipe of the Week: Jalapeño Popper Dip

By Morgan Barr
Recipe of the Week:  Jalapeño Popper Dip

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INGREDIENTS

-10 slices bacon

-1 (8-oz.) block cream cheese, softened

-1/3 cup of mayonnaise

-1/3 cup of sour cream

-1 tsp. garlic powder

-2 jalapeños, minced

-1 1/2 cup of shredded cheddar

-1 1/2 cup of shredded Monterey Jack

-Salt and pepper

INSTRUCTIONS:

1. Preheat oven to 350º. 

2. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes each. Drain on a paper towel–lined plate, then chop.

3. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), jalapeños and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.

4. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, and cooked bacon

5. Bake until dip is golden and bubbly, 15 to 20 minutes. Serve with tortilla chips or baguette slices.

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