This enticing hot and spicy dip is perfect for your next party. Rich with plenty of cheese and and some crunchy bacon. Jalapenos add just enough spice. If you like a mild hint of spice, be sure to read my Tips and Tricks. Make it extra special; add some shrimp or pepperoni. It's easily made ahead of time too!
Makes 3 cups dip
Ingredients
16 oz bacon
1/2 large onion, finely diced
8 oz cream cheese, softened
3/4 cup sour cream
1 cup cheddar cheese, shredded
1/4 cup beer cheese spread
1/4 cup Cojita cheese, crumbled
2 tsp garlic powder
pinch dry mustard or use a squeeze of mustard
1/2 tsp cumin powder
squeeze of lime
tt salt and pepper
5-7 jalapenos, (see chef notes)- around 3/4 cup
2-4 handfuls of tortilla chips, finely crushed
1/2 tsp smoked paprika
1-2 tbsp butter, melted
cilantro
scallions
Instructions
See Susie's Tips and Tricks
1. Prepare bacon per package instructions. You may opt to cook in the oven or in a pan.
2. Set aside the bacon and reserve 1-2 tablespoons bacon fat for the onions.
3. In a saute pan add a small amount of bacon fat or vegetable oil if desired and lightly caramelize onions for 15-20 minutes on medium-low heat. Set aside and let cool.
4. In a medium size bowl mix together cream cheese, sour cream, cheddar cheese, beer, cheese spread, garlic powder, dry mustard, and cumin powder. Add a squeeze of lime and salt and pepper.
5. Depending on your tolerance for heat with peppers you may temper the peppers or use them raw. If spicier; prepare jalapenos by removing stem, and seeds along with the white ribs.
If you have a gentle mouth, slice peppers in half and remove all seeds and veins. Place in boiling water with a squeeze of lemon. Let par-cook for 3 minutes. Remove immediately and place in ice water. Thoroughly dry (tamp with paper towels) and finely dice. Then add to the cheese mixture. If you want a bit more heat; add half of a raw pepper, finely diced to the mixture.
6. Add prepared peppers and 4-8 strips of bacon, roughly chopped to cheese mixture and place in an oven-safe casserole dish. This recipe makes approximately 3 cups of dip.
7. Crush tortilla chips finely and add some smoked paprika. Then add butter and mix together. Evenly sprinkle on top of the dip and heat in oven at 375F for 20-25 minutes.
8. Garnish with remaining chopped bacon, scallions and cilantro.
Susie's Tips and Tricks
It takes time to caramelize onions, don't turn up the heat hoping for it to happen more quickly.
If you don't have beer cheese spread or Cojita cheese; use more cheddar.
You will want to wear rubber gloves when preparing jalapenos; the juice can burn if it touches your skin or cuts. Should your skin 'burn' from the pepper try using some rubbing alcohol, then soak in milk.
Most heat lies in the ribs of the pepper. The seeds also add some heat.
If you prefer a milder pepper spice; par-cook the peppers in boiling water for a few minutes.
Want to make it extra special? Add some small shrimp or chopped pepperoni.
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