Roasted Jalapeno Popper Dip
Spicy, Creamy, and Cheesy Dip. This is a hit at all our parties! Serve with Butter Crackers or Blue Corn Chips. Mini Sweet Bell Peppers would be delicious as well!
Ingredients
- 6-10 Jalapenos(Roasted, Skinned, Deseeded, and Chopped) De-seed for a mild dip or keep for spicy!
- 3 Blocks of All Fat Cream Cheese (Room Temperature)
- 8 Strips of Cooked Bacon (Chopped)
- 1 Cup Sharp Cheddar Cheese
- 1 Cup Monterrey Jack Cheese or Pepper Jack
- 1 Tbsp Meat Church Voodoo Seasoning ( or a Cajun seasoning)
- 1/4 Cup Green Onions Chopped (Optional)
Instructions
- Preheat oven to 350 degrees.
- Roast Jalapenos until dark in color and the skin is peeling. Immediately place in a zip lock bag and seal. Let steam for at least 10minutes.
- Cook bacon while Jalapenos are sitting. Once bacon is cooked, pat dry and chop. Set about ¼ cup aside for topping. Save some of the bacon grease.
- Peel, deseed, and chop jalapenos.
- Add cream cheese to a standard mixture with a paddle attachment and cream until smooth.
- Add jalapenos, bacon, and cheese to the mixer * Keep some jalapenos, bacon, and cheese to the side to top before adding to the oven.
- Mix till it comes together. Taste and adjust seasonings.
- Add to a 9 x 9 baking dish. Bake for 20 minutes or until bubbly!
- Top with green onions. Serve warm with butter crackers or blue corn tortillas. Enjoy