We are so looking forward to football season….so much so that hubby has been watching some of the “classic” football games, no matter who has been playing.
And that means “tailgate foods”! Can I get a big “woohoo!” Everyone has their favorites, their must haves, and their new trys. This recipe will be one we are going to have to keep on the list, because we all like jalapeno poppers, we all like a little spice in our life, and we all like all kinds of dip. Control the heat by making sure you de-seed and de-vein your jalapenos, or for more heat, leave some of the seeds/veins in. It’s totally up to you and your heat level that you can stand….or not stand. And this recipe takes two favorites and combines them into one. Easy!
Jalapeno Popper Dip
8 jalapeno peppers de-seeded, de-veined and diced (wear rubber gloves while de-seeding and de-veining- talking from experience here)
1 medium onion, diced
2 8-ounce packages cream cheese
2 cups shredded cheddar cheese or Mexican cheese mix
2 oz. chopped green chiles (can get these already chopped in a small can in the Mexican section of the store)
8 slices bacon, cooked and crumbled
1 1/2 teaspoons brown sugar
2-3 dashes garlic powder
Saute jalapeno peppers and onion in a tablespoon of olive oil. Add all ingredients into a small slow cooker set on “WARM”. when cheese is softened (30 minutes or so), mix all ingredients thoroughly. Make sure the dip doesn’t get too hot just warm and melty.
Serve with your favorite tortilla chips, fritos, or crackers.