Jalapeno Popper Dip
Try this Jalapeno Popper Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
pescatarian
- topping:
- 1/2 cup parmesan cheese
- 1 cup of mayonnaise
- 1/4 cup diced green onion
- 6-8 slices of bacon diced and cooked crispy
- 2 8- oz packages of cream cheese soft
- 4-6 jalapeno's, chopped and deseeded. the seeds will m
- 1 cup of cheddar cheese shredded
- 1/2 cup of mozzarella cheese shredded
- 1 cup of crushed crackers ( i used ritz)
- 1/2 stick of butter melted
- Carbohydrate 0.575300000646652 g
- Cholesterol 253.950000014016 mg
- Fat 95.2305500045568 g
- Fiber 0 g
- Protein 5.76800000612568 g
- Saturated Fat 60.2084650027556 g
- Serving Size 1 1 (126g)
- Sodium 842.00500024353 mg
- Sugar 0.575300000646652 g
- Trans Fat 6.63626500028048 g
- Calories 864 calories
Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.
