Bacon Jalapeno Popper Dip

Step by Step Instructions

1. 1

   Preheat oven to 375 ℉. Remove the seeds and ribs from three jalapenos and finely chop. Keep the seeds and ribs in one jalapeno and finely chop for spiciness. Set aside.

   For this step

   • 4 jalapenos
2. 2

   To a large mixing bowl, add cream cheese, sour cream, mayonnaise, 3/4 cup cheddar cheese, Monterey jack cheese, garlic powder, onion powder, paprika, salt and pepper. Using a wooden spoon or spatula, combine and mix well.

   For this step

   • 8 oz cream cheese, softened
   • 1/2 cup sour cream
   • 1/4 cup mayonnaise
   • 3/4 cup shredded cheddar cheese
   • 1/2 cup shredded Monterey jack cheese
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon paprika
   • 1/2 teaspoon salt
   • 1/4 teaspoon pepper
3. 3

   Add the chopped jalapenos and half of the chopped bacon. Stir to combine.

   For this step

   • chopped jalapenos
   • chopped bacon (half of it)
4. 4

   Scoop the mixture into a small casserole dish or oven-safe skillet. Top with remaining 1/4 cup cheddar cheese and bake for 15-20 minutes or until the top is slightly browning and dip is bubbling.

   For this step

   • 1/4 cup shredded cheddar cheese
5. 5

   After baking, top with the remaining chopped, cooked bacon and serve with halved peppers, celery, jicama sticks, or low-carb tortilla chips.

   For this step

   • remaining chopped bacon
6. 6

   Combine all the ingredients in a small 2-qt slow cooker and cook on low for 2-3 hours, stirring occasionally. Once all the cheeses have melted and combined, serve.