If you really love jalapeno dip, but find that it is just too hot and spicy or it does bad things to your tummy, you definitely need to try this recipe! It is not hot, but it still has a full, delicious flavor and is always a hit at any party.
Ingredients:
8 slices of bacon, crumbled
2 packages of cream cheese, softened
1 cup of mayonnaise
1 green pepper (if you like spicier but not hot) or 1 red pepper (if you prefer a more sweet taste) remove the stem, seeds and membranes.
1/4 cup sweet onion, diced
1 cup of mozzarella cheese, finely shredded
3/4 cup of cheddar cheese, finely shredded
1 teaspoon garlic powder
1/2 teaspoon dried basil
Topping: (optional)
1 cup of crushed potato chips
1/2 cup Parmesan cheese
Directions:
Preheat oven to 350 degrees
Lightly spray an oven safe dish with cooking spray. I use a pie plate but you could also use an 6 x 6 square glass baking dish.
Mix the cream cheese, mayo, basil, garlic powder and bacon until smooth. I use an electric mixer, on an ultra slow speed, but you can mix by hand as well. I like a mixer because it makes the dip fluffier, but it is a matter of personal preference.
Add the rest of the ingredients one at a time, always stirring, save the pepper for last.
When the mixture is totally smooth place the dip in the sprayed baking dish.
If you are using topping, combine all the ingredients in a bowl and sprinkle over the top
Bake the dip for 25 to 30 minutes, until the dip is browned and bubbling.
Serve hot.
One of the best things about this dip is that it is still wonderful, even when it cools to room temperature. I usually serve it with tortilla chips, but if you don't want to go in a Mexican direction, you can serve it with pita chips, crackers or Fritos.
If you are not a fan of green peppers, you can also use sweet banana peppers instead or just about any pepper that you like the taste of. If you would like a bit of zip, but you don't want the full heat of jalapenos, you can toss in one hot banana pepper and that will give it some zest. Just don't forget to remove the seeds and membranes as that is where much of the heat is in peppers.
If you like dips that are not hot, but still full of delicious flavor this is the dip for you! There are lots of variations on this recipe, I have seen it with crab, pulled pork or shredded chicken. I prefer bacon, because, well, EVERYONE loves bacon!!
I have served this dip at many parties and it never fails to impress. Make sure to put a folded card next to the dish on the table that says
Pepper Popper Dip - NOT HOT!
Merry Christmas and Happy New Year!
