February 4, 2013

Jalepeno Popper Dip

Jalepeno Popper Dip*



2 - 8oz package of cream cheese, softened
1 lb fresh jalepenos
1/2 lb. center cut bacon, cooked and chopped
2 tart apples (like Granny Smith), peeled, cored, and finely chopped
1 c. shredded monterey jack cheese


1 c. whole wheat bread crumbs
1/2 c. grated paremesean cheese
1/4 c. melted butter


1. Brush jalepenos** lightly with olive and place them under broiler. Roast until skin turns black on all sides. Cool. Once they are cool enough to handle, remove stems and seeds. Finely chop.

**Use gloves to handle peppers.

2. Prepare a 9x13 with olive oil or cooking spray. Preheat oven to 375F.

3. In a large bowl, mix together cream cheese, bacon, apple, and shredded monterey jack cheese. Add in peppers.

4. Spread cream cheese mixture in prepared baking dish.
(At this point, you can freeze or refigerate until ready to bake.)

5. In a small bowl, combine breadcrumbs, parmesean cheese, and melted butter. Sprinkle over cream cheese mixture.

6. Bake in preheated oven for 20 minutes until sides are bubbling and topping is browned. Serve warm with veggies, chips, and/or crackers.

*modified slightly from Jessy over at Knife, Fork, & Spoon with Me

Step 1: Roasted Jalepenos

Step 3: Mix ingredients

Step 4: Spread in baking dish

Step 5: sprinkle topping over cream cheese mixture

So upset that I didn't get a "completed" picture!

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