When you don’t want the hassle of assembling jalapeno poppers, this dip offers all the flavour with a fraction of the work.
Makes two cups.
Baked Jalapeno Poppers Dip
When you don’t want the hassle of assembling jalapeno poppers, this dip offers all the flavour with a fraction of the work.Makes two cups.
Servings: 6
Calories: 260kcal
Ingredients
- 1 cup Cream cheese
- 1 cup Cheddar cheese shredded
- ¼ cup Bacon bits cooked
- 6-10 Jalapeno peppers seeded and finely chopped*
Instructions
- Preheat oven to 400°F.
- Cook bacon bits in a skillet until fat is rendered.
- In a medium bowl, beat the cream cheese until fluffy.
- Add shredded cheese, bacon bits and peppers and stir.
- Transfer to a small two-cup casserole or ovenproof dish.
- Bake for 30 minutes until heated through.
- Serve warm with tortilla chips, pita wedges or toasted baguette.
Notes
Wear disposable gloves when handling jalapeno peppers because the oils will burn your skin.
The seeds hold most of the heat, so if you want a spicier dip, keep some of the seeds in.
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 417mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 17mg | Calcium: 181mg | Iron: 0.2mg
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