Todd’s Bacon Wrapped Jalapeño Popper Dip

by Todd Eby
6 packages of cream cheese
1 package of center cut bacon
… 1 tbs of cumin
1 tsp cayenne pepper
4 med jalapeño peppers
(diced up small and I left in the seeds for extra hot!)
1/2 med onion diced
1 tsp garlic
1 tsp salt
1 tsp chili pepper
1/2 cup of copped fresh cilantro
1 package of shredded medium cheddar cheese
1 cup of sour cream

I first laid out the bacon on a  cookie cooling rack and baked it in the oven till brown and crispy,
while the bacon was cooking I gently warmed up the cream cheese in a med-large (microwaveable) mixing bowl  and stirred often as it warmed up. Chopped up all veggies and set aside. once all of the cream cheese is warm and soupy — I then add in all of the chopped veggies and seasoning and stirred well. Crumble in cooled off bacon,  and stir in shredded cheese, sour cream and  finish by adding any additional seasoning to your liking.

I also separated out 1/3 of the batch and made an atomic hot batch with 2x the jalapenos and cyan pepper for a nice slow burn!!! LOL!

I like to eat the dip with “Mission Tortilla Strips.”

This recipe with set you back nearly $30.00! but will be plenty enough for 20 or 30 people.
and it saves incredibly well for a week of yummy snacking!  ; )



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