Anita's Recipes

Anita's Recipes

Wednesday, February 19, 2014

Jalapeno Popper Dip

1- 8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Mexican blend cheese
2 T. Parmesan cheese
2 T. Bacon Pieces or Real Bacon Bits
1/4 cup chopped green chilies (do not need to drain)
1/4 cup canned diced jalapenos- double if you like heat (do not need to drain)
1/4 cup crushed gluten free cracker crumbs 
1/4 cup Parmesan cheese
2 T butter, melted

In a bowl combine the cream cheese, mayo, shredded cheese, Parmesan, bacon, chilies, and jalapenos. Mix together until completely combined and creamy.  Spread the dip mixture into a well greased casserole dish. 

Prepare the topping. Combine the Parmesan cheese and gluten free cracker crumbs. Evenly spread the mixture over the dip. Pour the melted butter over the top of the parmesan and cracker crumb mixture.

Bake at 375 deg. for 20-30 minutes or until topping is a golden brown and dip mixture is heated through. Do not overcook or the dip will become greasy and separate. Serve with gluten free crackers, corn chips, veggies, or tortilla chips. This recipe can be doubled for larger parties and celebrations. 

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