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Roasted Jalapeno Popper Dip

Spicy, Creamy, and Cheesy Dip. This is a hit at all our parties! Serve with Butter Crackers or Blue Corn Chips. Mini Sweet Bell Peppers would be delicious as well!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 People
Course: Appetizer, Snack
Cuisine: American, Cajun
Ingredients Method

Ingredients
  

  • 6-10 Jalapenos(Roasted, Skinned, Deseeded, and Chopped) De-seed for a mild dip or keep for spicy!
  • 3 Blocks of All Fat Cream Cheese (Room Temperature)
  • 8 Strips of Cooked Bacon (Chopped)
  • 1 Cup Sharp Cheddar Cheese
  • 1 Cup Monterrey Jack Cheese or Pepper Jack
  • 1 Tbsp Meat Church Voodoo Seasoning ( or a Cajun seasoning)
  • 1/4 Cup Green Onions Chopped (Optional)

Method
 

  1. Preheat oven to 350 degrees.
  2. Roast Jalapenos until dark in color and the skin is peeling. Immediately place in a zip lock bag and seal. Let steam for at least 10minutes.
  3. Cook bacon while Jalapenos are sitting. Once bacon is cooked, pat dry and chop. Set about ΒΌ cup aside for topping. Save some of the bacon grease.
  4. Peel, deseed, and chop jalapenos.
  5. Add cream cheese to a standard mixture with a paddle attachment and cream until smooth.
  6. Add jalapenos, bacon, and cheese to the mixer * Keep some jalapenos, bacon, and cheese to the side to top before adding to the oven.
  7. Mix till it comes together. Taste and adjust seasonings.
  8. Add to a 9 x 9 baking dish. Bake for 20 minutes or until bubbly!
  9. Top with green onions. Serve warm with butter crackers or blue corn tortillas. Enjoy