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Jalapeno Popper Dip
Food & Drink
3 slices thick-cut bacon, diced
1/2 medium yellow onion, diced
8 jalapeños, seeded and diced
1 clove garlic, minced
1/2 cup milk
8 oz package cream cheese
1/2 cup Monterey Jack cheese
1/4 cup Parmesan cheese
1 tsp hot pepper sauce
salt and pepper, to taste
1/2 cup panko breadcrumbs, or regular breadcrumbs
2 Tbsp unsalted butter, melted
Preheat oven to 375 degrees then coat a 1-qt baking dish with cooking spray. Place a medium-sized skillet over medium-low heat. Cook bacon to desired level of crispness then transfer to a paper towel-lined plate and set aside.
Drain all but 1 Tbsp of bacon grease from skillet and return to medium heat. Add onion and jalapenos. Cook for about 3 minutes, until slightly softened. Add minced garlic then cook 1 additional minute.
Add milk and cream cheese to skillet, stirring until cream cheese has melted. Remove from heat and stir in Monterey jack cheese, Parmesan and reserved bacon bits. Add pepper sauce, season to taste with salt and pepper then transfer into prepared casserole dish.
Cover top of dip with breadcrumbs then drizzle with melted butter. Bake 30 minutes or until edges are bubbly and the top is a nice golden brown. Serve with chips, crostini crackers or whatever you like.