Jalapeno Popper Cheese Dip

This stuff is delicious. It’s not very hot at all and you can cut the amount of jalepeno in the mix or add more depending on your ability to tolerate hot peppers. Great for parties or you can put it on grill cheese sandwiches or even as a sauce for cheese enchiladas. It’s sort of a generic Mexican sauce/dip.

  

Ingredients 

 

• 10 slices Stripples, Morningstar Farms Breakfast Strips, or a 8 oz of Artificial Bacon-Bits
• 1 (8-oz.) block cream cheese, softened
• 1 1/2 c. shredded cheddar
• 1 1/2 c. shredded Monterey Jack
• 1/3 c. mayonnaise
• 1/3 c. sour cream
• 1 tsp. garlic powder
• 2 jalapeños, minced
• Kosher salt
• Freshly ground black pepper

Directions

For the oven

1. Preheat oven to 350º.
2. In an iron skillet or electric skillet at medium heat, cook vege-bacon until crispy. Drain on a paper towel. When cooled chop into small pieces. Of course if you use artificial bacon bits you just dump them into the mixture.
3. Stir together cream cheese, mayo, vege-bacon (save a little for topping), sour cream, and garlic powder.
4. Chop the jalapenos. Reserve some for topping the dip. Stir into mixture.
5. Place mixture in casserole or serving dish. Add 1 cup of cheddar and 1 cup Monterey Jack.
6. Season with salt and pepper to taste.
7. Add the remaining 1/2 cups each of cheddar and Monterey Jack and stir together.
8. Bake 15 to 20 minutes until dip is melted and golden and bubbly on top.
9. Once the mixture is cooked, broil for 3 minutes to make the cheese on top extra-golden.

Serving Suggestion:

Serve with tortilla chips or baguette slices. Use as sauce for enchiladas or to make nachos.