Best Fall Party Dish – Spicy Jalapeño Popper Dip

Try This Spicy Dip Based on That Game Day Favorite, Jalapeño Poppers

If you have jalapeño popper fans at home, then this dip is SO for you. You may adjust the spice level, just leave out the seeds or keep as many as you are comfortable with. Our version is pretty spicy, because so are we. 🌶 🔥

4-5 jalapeños
8 oz. cream cheese (room temperature)
1/2 cup sour cream
1 cup shredded cheddar cheese (4 oz.) Mild (or Sharp for stronger cheese flavor)
1 jar pimientos, drained (4 oz.)
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 cup panko breadcrumbs
1/2 cup bacon bits
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Use whatever element you like for serving, from a variety of chips (tortilla, thick-cut potato, pita) to veggies (carrots, cucumbers, celery)

1. Grill jalapeños on your grill of choice on high heat for 4 to 5 minutes, turning halfway, until charred. OR Preheat broiler with rack six inches from heating element. Place jalapeños on a rimmed baking sheet. Broil, flipping once, until charred all over, 6 to 8 minutes.
2. Transfer to a bowl, cover, and let stand 10 minutes. Remove and discard stems, skins and if you would like, seeds. If you want it to be spicy, leave seeds in.
3. Transfer jalapeños to food processor with cream cheese, sour cream, cheddar, pimientos, salt, and garlic powder. Puree until smooth.
4. In a one quart baking dish, add cooking spray to bottom and sides. Liberally sprinkle bacon bits on the bottom of the dish to cover, to your taste. Pour puree mix into dish and spread evenly. Turn on oven to 375 degrees.
5. Combine panko, parsley and oil; sprinkle over dip. Bake until golden and warmed through, 15 to 20 minutes. Serve immediately and enjoy!
   
   
   
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