Most people have a go to recipe when they attend a party or have people over. Jalapeño Popper Dip is starting to be our go-to recipe. In fact people are calling and recommending this dip when we get invited to parties.
A couple of years ago my future mother in law made this dip for the Wied side of the family. I can say that we were all smitten with it and were fighting for the last couple of bites. This past Christmas my side of the family had a dip and appetizer lunch. When my Aunt announced the theme of the party I was ecstatic because it wasn’t a typical Christmas themed lunch.
I knew immediately that I would be making the jalapeño popper dip for the gathering. After the first hour I was making my rounds in the kitchen and looked over to see the pie dish completely empty. No more dip….. Absolutely no more and you couldn’t even scrape the inside to get one more bite. IT WAS ALL GONE.
Everyone kept asking me if the recipe was on the blog and if I had made it. Unfortunately this recipe was given to me by my future mother in law and she received the recipe from a friend. I have looked to see if I could find the exact recipe online to give credit where credit is due. No such luck but there are some other really tasty jalapeño popper dip recipes out there.
I highly recommend that you serve this warm with chips or pita crackers.
ENJOY ~ Meagan
Jalapeño Popper Dip
6 slices maple bacon
4 jalapeño peppers, deseeded and chopped
1 7 ounce can chopped green chilies, undrained
2 8 ounce packages cream cheese
1/4 cup light mayonnaise
1/2 cup grated parmesan cheese
1 cup grated cheddar cheese, plus extra for top
Preheat oven to 375 degrees.
Cook bacon in skillet until crisp. Remove and place on paper towels to cool. Add the jalapeño and green chilies to the pan with the bacon grease. Cook for 5 minutes stirring occasionally. Remove from heat and set aside.
In a large bowl add the cream cheese and warm it in the microwave until softened (approx. 20-30 seconds). Stir in the mayonnaise and both cheeses. Mix until well combined.
Add the cream cheese mixture to a 9″ pie pan and smooth it out creating an even layer. Top with the green chilies and jalapeños. Chop the bacon and sprinkle it top of the green chilies. Top with a little bit more cheese.
Bake in the oven for 20-25 minutes. Serve with tortilla chips or crackers.