Jalapeno Bacon Dip
This is a Game Day win.
Maybe it’s cliche but my favorite part of game day parties is the food. And the socialization.
I understand football, don’t get me wrong. I played powder puff in college at the Free Safety position, I even made a girl cry once. But that’s on her, if you can’t handle the heat, stay out of the end zone.
It’s just that my attention span is pretty short when it comes to things I have no emotional investment in the outcome.
But I do love being at the house of true fans, which give me some emotional investment in their team winning. I’ll root for your team, and bring you some bacon dip, as long as your team isn’t playing The Seahawks. Because if I root against The Seahawks, I might wake up a single woman the next day.
Jalapeno Bacon Dip
- 2 fresh jalapenos
- 16 ounces cream cheese
- 6 strips of bacon, cooked and chopped
- 1 cup parmesan cheese, plus 1/4 cup divided
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Preheat oven to 350
- Cut the stems off the jalapenos.
- 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 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.
- 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 tbs for a garnish on top), smoked paprika, and garlic powder and process until well combined.
- Pour into a baking dish. Garnish with remaining cheese and bacon.
- Bake at 350 for 20 minutes or until cheese is melted and bubbly.
- Serve warm.