I usually have jalapeños on hand because I love spice and I put them in a lot of things. I had a lot of extras and wanted to make something different. I found this recipe on Pinterest and gave it a try. I made it without the bacon because I didn't have any. Because I'm cooking for one I halved the recipe and still ate it for four days. I kept the same amount of jalapeños but they were on the small side, too small for stuffing. Next time I'll probably keep some seeds because it wasn't hot at all but still very tasty.
Ingredients
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Club crackers)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Directions
1. Preheat oven to 350.
2. Combine all of the ingredients into a medium bowl. Stir well.
3. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used a glass pie pan. My dip was a little less than an inch thick.
4. Combine the topping ingredients and sprinkle all over the top of the dip.
5. Bake the dip for 20-30 minutes or until bubbly.
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