Jalapeño Popper Dip

It's that time of the year again- Super Bowl time! The one day a year where sports enthusiasts and people that don't know the difference between a football and a futbol gather together to watch the game, halftime show and eat lots of delicious food! This year I'm even more excited for the Super Bowl because the Niners are finally back in it!! I can't wait to see Harbaugh vs Harbaugh, Kaepernick vs Flacco and to eat this dip. This dip makes me happy, maybe a little too happy because I absolutely can not stop eating it! You should make some too!

Jalapeño Popper Dip
Yield: 2 cups
Serve with your favorite beer and tortilla chips! I love Juanita's chips from Hood River!

4 ounces cream cheese, softened
1/2 cup mayonnaise (Best Foods/Hellmans)
1/2 cup sour cream 
1/2 cup grated sharp cheddar
1/4 cup grated Pepperjack
5 slices cooked and crumbled bacon
4 jalapeños, roasted, skins & seeds removed, diced into 1/4 inch pieces
1 teaspoon garlic powder

To roast jalapeños, place on a baking tray and broil about 5 minutes each side until skin is dark and brown. Remove from oven and place in a brown paper bag and close. After 10 minutes, remove jalapeños and the skins should come right off. De-stem and seed jalapeños.


Mix jalapeños with all other ingredients in a medium bowl until well combined. Spread dip into a baking dish. I like to use a small rectangular 5x7 Pyrex dish. Bake in a 350 degree oven for 20-25 minutes until top is brown and bubbly. Serve immediately!