Ryan's Reverse Popper Dip

Before my son left for boot camp, I wanted to give him a going away party complete with all of his favorite foods. There wasn't enough time to stuff and wrap jalapenos for poppers so I took his favorite recipe and turned it into a warm spicy dip that disappeared faster than any poppers I've ever made! Serve warm with your favorite chips.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 177 Calories

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 teaspoon canola oil
• 1 ½ teaspoons minced garlic
• 8 slices bacon
• 3 tablespoons dry bread crumbs
• 10 jalapeno peppers, seeded and chopped
• 1 teaspoon minced sweet onion
• 2 (8 ounce) packages Neufchatel cheese, at room temperature
• 2 cups shredded reduced-fat sharp Cheddar cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.

Step 2

Lay bacon strips in a single layer on the baking rack.

Step 3

Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).

Step 4

Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.

Step 5

Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.

Step 6

Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.

Step 7

Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.