Jalapeno Bacon Dip

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.