Jalapeno Popper Dip  Dips  70 reads

Jalapeno Popper Dip

Bacon, cooked 5 pieces, crumbled (optional)
Cream cheese, at room temperature 1 lb
Sour cream 1 cup
Jalapeno pepper 5 each, diced
Cheddar cheese, shredded 1 cup
Mozzarella cheese, shredded 1 cup
Green onions 4, sliced into rounds
Corn kernels 1 cup
Parmesan cheese 1/2 cup
Basil, torn 5-6 springs
Jalapeno, sliced 1/2 pepper (for garnish)

Preheat oven to 375F.

Butter a 9-inch pie plate or 8x8 glass baking dish.

Mix the cream cheese, bacon, sour cream, jalapeno peppers, corn, cheddar cheese, mozzarella cheese, and green onions in a large bowl.

Pour the cheese mixture into the greased baking dish. Sprinkle with parmesan cheese.

Bake for 20-25 minutes until golden (the dip will be ready when the sides are bubbling). Garnish with basil and jalapeno slices, if desired.

Serve with crackers, bread, or veggies. Enjoy!

Vegetarian variation:
If you'd like to make a vegetarian jalapeno popper dip don't add the bacon.


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