Bacon Jalapeno Popper Dip

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 40 minutes

Zutaten

11-14 strips bacon cooked, cooled, and crumbled (divided (about 1 cup of bacon crumbles)

16 oz cream cheese -- softened

½ cup sour cream

½ cup mayo (I used olive oil mayo to cut a few calories)

3-5 large jalapenos, cut, de-seeded, and finely chopped (about one cup chopped jalapenos)

1 teaspoon garlic powder

¼ teaspoon pepper

¼ teaspoon salt

1 ½ cups mozzarella cheese

1 ½ cups Monterrey jack cheese

½ cup plain panko

¼ cup grated Parmesan cheese

2 Tablespoons salted butter (melted)

3 crumbled strips of bacon

1 teaspoon dried parsley

Anweisungen

Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).

Preheat oven to 350F.

In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.

Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.

Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside..

For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.

Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.

Nährwertangaben

• Kalorien: 535 kcal
• Gesamtfett: 50 g
• Gesättigtes Fett: 24 g
• Transfett: 1 g
• Cholesterin: 127 mg
• Natrium: 732 mg
• Gesamtkohlenhydrate: 7 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 3 g
• Eiweiß: 16 g