Jalapeño Popper Dip Recipe

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This recipe…It’s amazing.  I made it last year a few times, but left the bacon out.  Don’t leave the bacon out.

You can never go wrong with one of the Brown Eyed Baker’s Recipes.  I made this for small group on Sunday night, and didn’t bring home any leftovers.  I think it’s safe to say its a winner!  Great for parties, game day, or hoarding it all for yourself and eating it with carrots…because that makes it healthy.  🙂

Jalapeño Popper Dip 
Recipe from Brown Eyed Baker

16 ounces of cream cheese, softened
1 cup mayonnaise
8 pieces of bacon, cooked and chopped
6 jalapeños, minced (you can sub a 4-ounce can of diced, drained)
2 cloves minced garlic
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese

For the topping:
1 cup panko breadcrumbs
1 cup grated parmesan cheese
4 Tablespoons unsalted butter, melted

Preheat the oven to 375 degrees.

Combine the cream cheese, mayo, bacon, jalapeños, garlic, cumin and cheddar cheese in a mixing bowl.  Spread the mixture into a 13 x 9 pan or casserole dish.

Combine the breadcrumbs, parmesan cheese and melted butter in a small bowl, tossing until the mixture is evenly coated.  Sprinkle over the cream cheese mixture.

Bake for 25-30 minutes, until the top is golden and the dip is bubbly.  Serve with tortilla chips, crackers or veggies.


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