Those flavors were the inspiration for this dip. Since I am a bit of a spice wimp, sometimes Jalapeno Poppers can be a bit too much for my mouth. Yes, roasting the jalapeno's calms down the spice a bit, but still can be a bit much for me.
So I came up with this dip. The heat is controlled by the number of jalapeno's you put in it. My favorite mix was 3, but you can use up to 6, or even a hotter, spicier pepper if the mood suits you. I love the warm creaminess of the dip and how that is contrasted to the heat of the peppers and the crunchy bacon. Sauteing some of the peppers in bacon gives you a little different texture and heat level that is just perfect with this dip.
For a .pdf of the recipe, click here. And, enjoy!
Jalapeno Bacon Dip
8 oz cream cheese, softened
½ t. garlic powder
½ t. black pepper
½ t. salt
3-5 jalapeno’s, depending on how spicy you want it
½ c. shredded cheddar cheese
4 slices thick cut bacon
Chop bacon into ½” dice. Render over medium heat until crispy, drain and set aside. While the bacon is cooking, finely dice jalapeno’s into a small dice. After bacon has been taken out of the pan, saute ½ the jalapeno’s in the remaining bacon fat until softened, about 3 minutes. Drain and cool.
Preheat oven to 350. Once jalapeno’s and bacon have slightly cooled, mix all ingredients together and place in a small baking dish. Bake 15-20 minutes, until softened and slightly bubbly. Serve warm.