So since it is Football season I thought I would share a dip recipe with you this week. This bacon jalapeño dip will sure to be a family favorite and you can adapt it and make it as spicy as you will like. What I love about this recipe is that you can use items from either your garden or your local farmers to create this dip. And if you live near a local creamery or dairy you can use local cheese to make this dip as well. I of course use bacon from Bravo Steaks from my co-op box ( look for a post on that soon).
Bacon Jalapeño Dip
Ingredients:
- 16 oz cream cheese softened
- 1 cup mayo
- 2 fresh jalapenos diced seeds removed
- 4 oz can diced jalapeños drained
- 4 oz can dice green chiles drained
- 1/2 cup shredded cheddar cheese
- 1 cup shredded Mozzarella cheese
- 1/2 tsp cumin
- 1/2 tsp. cayenne pepper
- 8 slices crumbled bacon divided
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat oven to 350 degrees F.
- Spray the baking dish with non-stick olive oil cooking spray and set aside.
- In a stand mixer add your softened cream cheese and mayo beat on medium until well combined.
- Add 3/4 of the bacon, diced jalapeños, canned jalapeños, green chiles, cumin, cayenne, and cheeses.
- Transfer to your baking dish.
- Make sure to have it evenly spread throughout the dish.
- Sprinkle over the top of the dip the panko and parmesan.
- Sprinkle remaining bacon pieces over the top.
- Bake for 25 minutes, until panko is lightly golden brown.