February 9, 2016

"Super" Dip

I think parties are the perfect platform to try out a new recipe, especially if there are a.) lots of people and b.) lots of people you don't know.  I have found that when you are with a new crowd you can get a more honest representation of their thoughts on your recipe contribution.

Well, Super Bowl Sunday was that perfect opportunity.  We went over to a get-together in which we only knew the hosts and nobody else...and they loved it.  

I chose this Jalapeno Popper Dip in honor of my Broncos friend, Kate.  She loves making Jalapeno Poppers anytime she is in town and she loves the Broncos.  I mean, how could I not.

I can honestly say, much like the game, this dip is a winner.  The flavor of the jalapenos is evident without burning your mouth off and the whole dip took about 5 minutes to whip up.  I highly recommend (if only I had more pictures to share)!

Jalapeno Popper Dip
Print Here!

1 4 oz can diced jalapenos (I scraped the seeds out)
1 8 oz pkg reduced fat cream cheese, softened
1 C reduced fat sour cream
2 C shredded 2% sharp cheddar cheese
3/4 C shredded Parmesan cheese
1/2 C bacon bits (store bought or homemade)
1 C Italian seasoned panko bread crumbs
4 T butter, melted

 In a hand or stand mixer, combine cream cheese and sour cream.  Add cheddar cheese, Parmesan, bacon bits and diced jalapenos.  Mix well.  Spoon into a small baking dish, spreading evenly.

In a separate bowl, blend bread crumbs and melted butter until crumbly.  Sprinkle topping evenly over the dip mixture and bake at 375 degrees for 15 minutes, or until hot and the breadcrumbs are golden brown.  Serve with your choice of crackers or bread.


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