Jalapeno Popper Dip
Jalapeno Popper Dip made with bacon, chopped jalapenos, cheeses and baked in the oven until hot.
Servings 8 servings
- 1.5 lb Wright® Brand Hickory Smoked Bacon chopped
- 16 oz cream cheese softened to room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 jalapenos seeded and diced
- 2 tbsp sriracha
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- assorted crackers
Cook bacon in a deep skillet over medium high heat until brown and crispy.
Drain bacon well.
In a large mixing bowl, add cream cheese, mayo, sour cream, jalapenos, sriracha, cheddar cheese, and MOST of the bacon.
Beat ingredients with a hand mixer.
Spread dip into a 2 - quart baking dish.
Sprinkle Parmesan evenly over the dish and top with reserved bacon pieces.
Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes or until hot and bubbly. Serve with crackers.
Calories: 785kcal | Carbohydrates: 4g | Protein: 22g | Fat: 75g | Saturated Fat: 31g | Cholesterol: 159mg | Sodium: 1158mg | Potassium: 313mg | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 8.8mg | Calcium: 298mg | Iron: 0.8mg