Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 whole Fresh Jalapenos
- 16 ounces, fluid Cream Cheese
- 1-¼ cup Parmesan, Divided
- ½ cups Sour Cream
- 6 strips Bacon, Cooked And Chopped, Divided
- ½ teaspoons Smoked Paprika
- ½ teaspoons Garlic Powder
Preparation Instructions
Preheat oven to 350ºF.
Cut the stems off the jalapenos (see note). Chop the peppers.
In a food processor, add the chopped jalapenos (with the amount of seeds you want), cream cheese, 1 cup Parmesan, sour cream, bacon (reserve a few tablespoons for garnish), smoked paprika, and garlic powder and process until well combined.
Pour into a baking dish. Garnish with remaining cheese and bacon.
Bake at 350ºF for 20 minutes or until cheese is melted and bubbly. Serve warm.
Note: Since the seeds of the jalapenos contain most of the heat, you can adjust the heat level of your dip depending on how many seeds you leave in. For a mild dip, remove them all; for an extra spicy dip, leave them all in. I removed the seeds from one pepper and left the seeds from the other. The dip was at the perfect heat level for some, but too spicy for others. I would recommend removing at least half of the seeds to serve to a large group.
