Ryan's Reverse Popper Dip recipe
All Recipes Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Ingredients
- 8 slices bacon 1 teaspoon canola oil 1 teaspoon minced sweet onion 1 ½ teaspoons minced garlic 3 tablespoons dry bread crumbs 2 (8 ounce) packages Neufchatel cheese, at room temperature 2 cups shredded reduced-fat sharp Cheddar cheese 10 jalapeno peppers, seeded and chopped ½ teaspoon ground cumin 1 teaspoon dried oregano
Nutrition Info
- 177.4 caloriescarbohydrate: 3.7 gcholesterol: 39 mgfat: 13.2 gfiber: 0.5 gprotein: 11 gsaturatedFat: 7.2 gservingSize: -sodium: 417.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Ryan's Reverse Popper Dip
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, place a baking rack atop the aluminum foil.
Lay bacon strips in a single layer on the baking rack.
Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
Heat canola oil in a skillet over medium heat, cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic, cook until fragrant, 1 to 2 minutes. Remove from heat and cool.
Coarsely chop 4 slices bacon, mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.
Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.