I know that I already did a jalapeño popper dip last year, but this one has a fun and different twist. If you're curious - you can find my first recipe here. The recipe last time includes bacon crumbles (and this time we are doing the real deal) and last time was fresh jalapeños (and this times we are mixing it up with pickled jalapeños.) I also added siracha this time and it was a fun twist on the flavor profile.
Let's Get Crafty!
Preheat oven to 350
Ingredients:
8 oz of cream cheese
1/2 cup sour cream
1/3 cup mayo
2 teaspoons siracha (Dial it back to 1 or less if you aren't a fan of heat)
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1 1/2 cups shredded cheese (I did a mix of cheddar and colby jack), divided
1/2 - 3/4 lb bacon, cooked and chopped
3/4 cup pickled jalapeños, chopped
You'll also want to have a few extra pickled jalapenos aside for topping
Combine everything except the bacon, jalapeños and 1/2 cup cheese until well combined
and then gently fold the bacon and jalapenos in until evenly distributed.
The dip then goes in your favorite baking dish for dips after spraying it with Pam to help it not stick.
Top it with the reserved 1/2 cup cheddar cheese
Bake for 20-25 minutes until all bubbly and brown
Top with more pickled jalapenos - if your heart desires.
This dip is great with crackers or veggies like carrots and celery.
Thanks for stopping by. I hope you have a great day.
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