Jalapeno Popper Dip

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So who doesn’t like Jalapenos stuffed with cream cheese and wrapped in bacon?  I know, I know, there are a bunch of people out there.  I personally LOVE them however :).  Now I don’t do so well with the seeds and ribs where the heat lives, but you clean them out and I’m good to go.

Back before Super Bowl we were discussing what we’d take to the party we were attending.  Rachael Ray’s daytime show, she had all the different football/Superbowl type foods listed and someone said something about a Jalapeno Popper Dip. SOLD!

Then later on in the day I stumbled across the Our Best Bites recipe in my google reader and immediately showed it to hubby. (fyi, I record the shows and then watch them in the morning while I’m getting ready, so I’m always a day behind :))  I knew we had to make it and let me tell you, it didn’t disappoint!

Jalapeno Popper Dip

Recipe adapted from Our Best Bites

2 8-oz. packages cream cheese, softened (light works great) (although I seriously don’t remember using 2 packages of cream cheese….)
1 c. mayonnaise (light also works here, but DON’T use Miracle Whip!)
1 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 4-oz. can fire roasted green chilies
1 Jalapeno pepper, diced with ribs and seeds removed.
optional: 8oz bacon, cooked and crumbled (so have to have the bacon, come on!!)
Tortilla chips

Preheat oven to 350. If using bacon, reserve 2-3 Tbs and sprinkle on top of dip before baking.  Combine cream cheese, mayo, parmesan, and garlic and stir until smooth.  Add jalapeno’s and green chilies.

If using bacon, stir in remaining bacon.

Spread dip into a 9″ pie plate or a small baking dish.  Sprinkle with remaining bacon if using.  Bake for 20-25 minutes or until dip is bubbly and golden brown.

p.s. Have you checked out the giveaway I’m part of over on Kenzie’s blog yet? You really need to!!

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