Tuesday, September 10, 2013

Jalapeno Popper Dip

Football season has arrived. There's something about the first games of the season that makes me want to scour cookbooks for crockpot recipes, slow simmering soups, and yummy appetizers to munch on all Saturday and Sunday during the games.

This dip is inspired by a recipe I found on Pinterest, here.  For our family, who is trying to be gluten and dairy free most of the time, this recipe breaks all the rules.

Here goes...

Jalapeno Popper Dip

As all good dips start, dice and cook a 1 pound package of bacon until crisp. Remove from skillet and drain.

For the dip base, combine 2 packages of cream cheese with 1 cup of mayo.

Dice and seed 6 jalapeno peppers. When I make this again, I will leave in more seeds for some heat. If you take out all the seeds, there's no heat at all in this dip.

To the base, add the diced jalapenos, bacon, 1/4 cup diced green onions, 1 cup of shredded cheddar, and 1/2 cup of shredded mozzarella. Mix well and transfer to a baking dish. I used a 9 X 9 square dish.

If you want a cold dip, you can stop right here. It tasted like a regular cheeseball with a little kick. It would taste great as a dip with nothing else.

If you want a hot dip, you can bake it at this point, or add a topping of one cup crushed Ritz crackers and 1/2 cup melted butter. I did it with the topping, but think it would be just as good without it.

Finally, bake at 350 degrees F for 20-25 minutes. Eat with crackers. It makes plenty so it would be perfect for a tailgate or football party. Enjoy!!

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