The fourth of July is this weekend – and with the relaxing of social distancing rules this means another opportunity to share great food with family and friends. 

This weeks recipe is for Jalapeno Popper Dip. It’s great with corn or potato chips – or even served on top of baked potatoes and grilled meat. It takes all the flavor of a jalapeno popper – but a lot less complicated to make. If you are still after the classic, this dip makes a great filling for the poppers themselves. 

You’ll need

2 – 8oz. Packages of cream cheese, softened 

½ cup of finely chopped jalapenos (depending on your spice preference)

½ cup finely chopped onions

1 tbs of ground cumin

1 tbs of garlic powder

½ tbs of paprika

½ tbs of chili powder

1 cup of shredded cheese of your choice

½ cup of chopped cooked bacon – Optional, but I think this is indispensable

Salt and pepper to taste

Optional bread crumbs – but I think it’s just as good without

For this recipe, you’ll need a small to medium casserole dish. I personally use a clear pyrex bowl since it’s good for mixing and cooking all in one. 

1. Cook your bacon beforehand and prep your jalapenos and onions. If you are using fresh jalapenos, consider wearing gloves and dispose of most of the seeds depending on your spice preference. In a small skillet with just a little bit of olive oil, saute the onions and peppers until they soften slightly and set aside
2. Pre-heat the oven to 350 degrees. In microwave-safe bowl, mix the cumin, garlic, paprika, and chili powder with the cream cheese. If you need to further soften the cream cheese, pop it in the microwave for 10 seconds at a time. 
3. Once the spices are mixed evenly, add in the peppers and onions, as well as the bacon and half of the shredded cheese. Mix evenly and flavor with black pepper and salt to your preference. 
4. Cover the mixture with shredded cheese and bread crumbs if you are using them. 
5. Bake for 15 to 20 minutes or until the cheese on top is golden brown.
6. Enjoy!