Jalapeño Popper Dip

This Jalapeño Popper Dip is hot, but not too spicy! It makes for a great party dip; a perfect appetizer for bridal showers, baby showers, football games, tailgating or game night. Packed with flavor and local goods, your whole family will gobble it up! I used our Farmhouse cheddar cheese, but if you really like your dip spicy, swap it out for our jalapeño aged cheddar cheese.

Jalapeño Popper Dip Ingredients

• 2 (8 ounce packages) of cream cheese, softened
• 6-8 slices of bacon, cooked till crispy and crumbled
• 1 cup mayonnaise (or sour cream or Greek yogurt)
• 4-6 Jalapeno’s, chopped & seeds removed
• 1 cup Dan and Debbie’s Farmhouse cheddar cheese, shredded
• 1/2 cut mozzarella cheese shredded
• 1/4 cup diced green onion
• 1 cup crushed Ritz crackers
• 1/2 cup Parmesan cheese
• 1/4 cup of Dan and Debbie’s salted butter, melted

Instructions

• Preheat your oven to 350 degrees. Grease an 8×8 casserole dish and set aside.
• In a medium sized bowl, blend the cream cheese until smooth and creamy.
• Add bacon, mayo (or substitute), jalapeños, cheddar cheese, Mozzarella cheese & diced onion into the cream cheese.
• Transfer mixture to casserole dish. Spread evenly in dish.
• In a small bowl combine Ritz crackers, Parmesan cheese & butter. Sprinkle all over the top of the dip.
• Bake the dip for 20-30 minutes or until bubbly.

Notes

• Serve with your favorite chip or cracker as a dip or spoon some on to each cracker and serve.
• If making this dip ahead of time, assemble dish and refrigerate. Cook 30 minutes prior to event and serve hot.