Jalapeno popper dip

By mrboyton

Ingredients

• 2 8-oz. packages cream cheese, softened (light works great)
• 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
• 1/2-1 4-oz. can diced jalapeno peppers*, drained
• optional: 8oz bacon, cooked and crumbled
• 1-2 sourdough baguettes, sliced, and/or crackers
• 1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you’ve got taste buds of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for my husband and I and our kids won’t touch it.

Preparation

Step 1

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 jalapenos 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.