JalapeÑo Popper Dip

Great Game Day Dip! Super fast to put together. Make it spreadable for crackers or add a little mayonnaise or sour cream for a creamier textured dip. If you’re in charge of Super Bowl Sunday snacks you’ll appreciate the simplicity. And believe me it will go fast. Just the right amount of heat … a happy medium for everyone. Slice and serve extra jalapeño on-the-side for those who must have hot.

Recipe

Preheat oven to 350 degrees F.

6 Slices thick cut bacon-peppered bacon recommended
8 Ounces cream cheese-room temperature
2  4 Ounce cans chopped jalapeños-drained
1 Cup shredded sharp cheddar cheese
1 Cup shredded parmesan cheese

Optional: 1/4 Cup mayonnaise or 1/4 cup sour cream
Optional: 1/2 Cup Ritz cracker crumbs mixed with 2 T melted butter
Optional: Sliced fresh jalapeños-for on-the-side

Cut bacon slices 1/2 inch along the length. Separate pieces into a skillet over medium/high heat. Cook until crisp. Drain and set aside.

Mix the cheeses and the canned jalapeños together. Add mayonnaise or sour cream if desired. Add bacon bits-crumble more if you’d like. Mix thoroughly.

Place mixture into a lightly greased baking dish and bake about 25-30 minutes until hot through.

Remove from oven and sprinkle the cracker topping if using. Flash heat under HI broiler temperature until lightly browned, plus or minus 1 minute.