The pool is warming up, summer is here. Our daytime temps have been hinting at summer for a while but, our nighttime temps have been gloriously cool so the pool has remained a little chilly. Not anymore. We were recently watching golf while lounging in the pool, thank you Covid, when a backyard BBQ commercial came on. Mark said, “Hey, you haven’t made that popper dip in a long time. Let’s have it on our next trip.”
I knew what dip he meant and I hadn’t made it in a very long time. Yep, it was past time to have it again. I’m not really sure why it fell to the back of my rotation. It’s easy to make at home or in the RV and delicious to eat with a nice warm heat flavor. It’s good on top of a chicken breast and a baked potato, too. I mean really good.
Besides being really easy, it’s also something you can make ahead. Going to a party? Put it all together with the topping in a zip-log bag and bake it when you get there. If I know we’re going to eat it the first night at a campground, I’ll make it that morning and store it in a container for the drive.
Everyone is happy it’s back in the rotation again. Now I just have to hold back from making it every trip!
First thing to do is to let the cream cheese soften and dump into a large bowl. Add cheddar and mozzarella cheese. While that softens, cut up eight slices of bacon and cook until crispy.
While the bacon cools, cut six medium-sized jalapenos. I don’t know if this is the official chef-approved way to cut them up but it works for me. First I cut the top off, then slice it down the middle. I use a spoon to scoop out the seeds and ribs before dicing. You can leave some seeds in for extra heat. I love me some jalapenos but my lungs are another story. It’s strange, really. I cough up a storm when I cut them open. I open the window above the sink and try to work quickly but I cough like I’m having the worst asthma attack of my life. Once the seeds are out and down the drain, all is back to normal. Seriously strange.
Slice enough green onions to make 1/4 cup. Add to the large bowl along with mayonnaise.
Stir everything together until it’s very well combined.
Spread into a large oven safe dish. I use my stoneware dish, I like that it holds heat longer than a glass dish. It’s not a deep layer, maybe an inch or so. I like that better because a cracker can scoop through to the bottom easily. If you like the layer thicker, you may need to add cook time.
Now it’s time for the topping. Melt the butter in a microwave safe bowl then add crushed Ritz crackers and Parmesan cheese. Stir together and spread on top of the dip.
Bake in a 350° oven for 25 minutes until warm and bubbly and the topping is golden brown. I serve it with Ritz crackers, triangle Triscuts and celery sticks.
Cover and refrigerate any leftovers.
This recipe is very popular on Pinterest, been shared millions of times. After you make it, you’ll know why.
Jalapeno Popper Dip
Adapted from: Simply Gourmet
- 8 slices of bacon, cooked crispy and diced
- 2 8-ounce packages cream cheese, softened
- 1/4 cup diced green onion
- 1 cup mayonnaise
- 4-6 medium jalapenos, seeded and diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Topping
- 1 cup crushed Ritz crackers
- 1/2 cup Parmesan cheese
- 1/4 cup butter, melted
Preheat oven to 350°. Combine all ingredients in a large bowl. Stir until well combined. Spread the mixture into a large oven safe dish. I use a round stoneware dish and mixture is about an inch thick.
Bake 25 minutes until warm and bubbly and the topping is golden brown. Serve it with Ritz crackers, triangle Triscuits and celery sticks. Cover and refrigerate any leftovers.