If you love the taste of jalapeno poppers, you will definitely love this dip. Actually, even if you wouldn't normally eat a jalapeno popper, like my husband, you will like this dip. I didn't think he would eat it, since anything with jalapeno doesn't usually fly with him, but I withheld the name until he tried and he had to admit he liked it. The other good thing about this dip is that it's so much easier to prepare than the actual poppers are and it serves more people for a party! This will make an excellent Super Bowl dip!
There are recipes for this all over Pinterest and food blogs it seems, but every one is a little different. Mine is a mixture of my own preferences. Here is what you will need:
2 (8 oz. ) pkgs. cream cheese, softened
1 cup mayonnaise
1 cup grated Parmesan cheese, divided
2 cups shredded cheddar cheese or cheddar/Monterrey Jack blend
1/3 cup pickled jalapeno rings, chopped fine (can use fresh jalapeno, but I prefer the pickled in this)
1/3 cup green onion, chopped including some of the green blades
1/4 tsp. garlic powder
1/2 tsp. Tabasco sauce (optional according to how much heat you like)
7-8 slices bacon cooked and crumbled
4 Tbs. butter, melted
1 sleeve Ritz crackers, crushed
Blend the cream cheese and mayonnaise until smooth. Add 1/2 cup of the Parmesan cheese, the shredded cheddar, jalapenos, green onion, garlic powder, and Tabasco if using.
Spread this mixture in a deep pie plate or quiche type dish.
Sprinkle the cooked bacon over the top.
Combine the melted butter, crushed Ritz crackers, and the other 1/2 cup of Parmesan cheese and sprinkle over the top. Place in a 350 degree oven and bake for 30 - 35 minutes.
Serve hot with crackers or tortilla chips! We like it with Frito Scoops!