Tuesday, August 21, 2012

183. Jalapeno Popper Dip




Game day!  That's right, it has become a huge deal in our home to sit and watch football. It only took my husband 44 years to finally decide that he likes football.  I should rephrase that, that he likes to sit and watch football.  He is no longer content to read the sports page and sip his coffee.  He wants to see every play first hand.

I thought I was one of the few wives left on earth that was lucky enough to not have my Sundays and Mondays ruled by a football schedule.

It is a schedule because the NFL has the gall to play more than two teams on any given day…LOL

I am saying this all in tongue and cheek because I love football.  I grew up watching it with my grandfather.  That was back in the day when the Chicago Bears had the Refrigerator (a player).

I have enjoyed having the time to spend with my hubby and with our kids.  We make yummy food, choose teams and wear our favorite colors.  This season we hope to be wearing a lot of PURPLE…go RAVENS!

This dip is popular throughout the web and can be found on numerous blogs, Pinterest accounts and feeds.  It's not that hard to throw together but it is still so dang good.

The dip can be made up the night before and the topping can be ready to go in a baggie.  It's a great traveler to take to friends and family that are having game day parties.  You can alter the temperature of the dip based on the jalapeno's used and wether you decide to have seeds or no seeds.





Recipe:  Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.


Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.




    

174 comments:

Griffin said...

We make jalepeno poppers all the time on the grill and I've heard of this dip, just never whipped it up before. It's gonna happen this year for football season. Thanks for sharing.

Dyskalkulie said...

Uff, this dip looks amazing! need to make this for the weekend!

RecipeNewZ said...

Wonderful dip, beautiful shots! This recipe was an instant success on RecipeNewZ and now it is featured on our Facebook page http://www.facebook.com/recipenewz Congratulations!

Sherron Watson said...

Thank you RecipeNEwZ! I noticed the traffic and I appreciate it a lot!!!

Anonymous said...

I have a mayo phobia, subbed sour cream... was great! Thanks for sharing!

Anonymous said...

have a ton of peppers i need to use!! thanks for the idea!!

Becky said...

I wonder if you could sub Greek yogurt for the mayo to cut calories? I'm trying this recipe ASAP!

Sherron Watson said...

I think you could but keep in mind the flavor may be a bit more sharp than if you used mayo. I know someone has used sour cream and they said it turned out well. Let me know if it worked and i can add that option to the recipe. Have agreat night.

Anonymous said...

Hey! I substituted the fresh jalapeno for a 7 oz can of chipotle peppers with the sauce and it turned out really well...i raised the heat by adding some red pepper flakes. Thanx for the recipe!!

Sherron Watson said...

Thank you for letting me know! My hubby would love those substitutions and I will give it a try on the next batch I make.

The Kelly Hager Group said...

Do you use shredded cheese?

Sherron Watson said...

I did use shredded cheese.

Anonymous said...

Same here. Definitely gonna give this a try. Looks and sounds delicious.

Anonymous said...

Wondering if you could use cream cheese instead of mayo??? :) Looks great!!!

MCKENZIE said...

FOR TOPPING TRY USING PANKO BRAND BREAD CRUMBS!!!! ITS THE KEY!

Anonymous said...

Awesome! I was just thinking how much I hate mayo and wondered how sour cream would be. Thanks for sharing and answering my question. :)

Anonymous said...

better eaten hot or cold?

Anonymous said...

I made this tonight, but replaced the jalapenos with 5 banana peppers and one cayenne pepper from my garden. It was amazing!! Thank you for this recipe, I will be making it many more times from now on, I'm sure!!

Thank you

Anonymous said...

looks delicious and will definitely try it out...btw, your site gets marked as having malware on it by my virus protector, may want to run a scan

Sherron Watson said...

I am so happy to hear that you enjoyed the recipe. Your changes in using banana peppers sounds awesome! I will have to try that the next time I make this. Thank you for your feedback!

Sherron Watson said...

Thank you! We have ran several high standard scans and found that I don't have any malware currently being detected on my site. I have removed some buttons that I don't use and I hope this solves the problem. Thank you for letting me know.

Sherron Watson said...

I will give that a try. Thank you for your suggestion!

Sherron Watson said...

I like it hot or warm fresh from the oven or preheated in the microwave.

~Pam said...

Hi Sherron:

I was so excited to see a fellow football fanatic that has great taste in Sunday football food ... and then you had to go and say "Ravens". Just kidding (well, not really!) LOL!

I am going to make your popper dip this Sunday when the REDSKINS play. I will keep checking your blog for other different snack ideas.

Thank you! And by the way, Hail to the Redskins!!!! 8) I can say that now ... we finally have a quarterback! ;)

Pam
www.thedesigncottage.blogspot.com

Sherron Watson said...

LOL Pam.

We like the Redskins too, it's just that my husband has decided we are Raven fans. He already owned a purple shirt.

I have a few friends that march in the band for the Redskins.

I believe your fans will love this dip.

ENJOY!

Sherron

Anonymous said...

One of my favorite apps in a dip! I will put this to the test on Sunday!
nance

Diana said...

Looks and sounds wonderful, and if there was a smellarecipe app, it would smell great. Have to try this one!!

Beth said...

Try adding chopped chicken or a can of chicken to it...yummy!

Sherron Watson said...

YUM, I bet that does make it delicious. Thank you for the suggestion.

darcy'smommmy said...

Going to make this for a cookout this weekend, looks so yummy! One questions, is it good with tortilla chips or have you just had it with crackers?

Sherron Watson said...

We have had tortilla chips, bread and crackers. I like all three. It's really a personal choice.

darcy'smommmy said...

Thank you!

From Valeries Kitchen said...

My oh my! I saw this on RecipeNewz and had to come by and tell you that you've made me very hungry :) It has been pinned to my Appetizer board on Pinterest and I look forward to trying it soon.

Anonymous said...

Trying this tonight, saw it on Pinterest. I substituted sour cream for the mayo. Sooo excite to try it:)

Leah said...

Same amount of sour cream as mayo? I also have issues with hot mayo....

Anonymous said...

i dont eat bacon, can you make this without the bacon?

~Pam said...

YAY! I did make the dip ... it was amazing! Thank you so much for sharing!

Enjoy football today!

Pam

Sherron Watson said...

Yes, you can make this without bacon. I am assuming that you lose some of the flavor combination but you could add a bit more jalapeno to compensate for a greater flavor palette.

Sherron Watson said...

I will!! Thank you Pam for letting me know. I hope your team wins today.

Cori Guilliams said...

I made this. I used sour cream. And equal parts mozzarella and cheddar. So good. My family inhaled it. Thank you.

Sherron Watson said...

Thank you Cori. I am glad to hear sour cream worked. I will have to use that next time. Have a good day.

Anonymous said...

Sherron. I made your recipe and it was delicious. I have a popper recipe that calls for garlic powder and chili powder. I added that to your recipe and everyone just loved it. Thanks so much for sharing.

Sherron Watson said...

Fantastic! So excited to here of your changes. I will take note and add those the next time I make this for my family.

betsyblythe said...

Has anybody tried to make a gluten-free version? What did you use for a topping??

Klrbabe said...

Made this today. Left recipe alone and made it as listed. Was incredible!! Will def make again! Thank u for sharing!

Anonymous said...

Bet if I left off the cracker topping it would be a great low carb dip...

Annemarie said...

It looks and sounds wonderful. I'll try it soon!

Anonymous said...

I haven't made it but crushed Corn Chex should do the trick.

Anonymous said...

Could you use just one block of cream cheese?

Sherron Watson said...

hello, yes you can use one package of cream cheese, but you may want to alter some of the other ingredients too. If you choose to not alter them, then the dip will probably be really cheesy (which isn't a bad thing). Good luck and let me know how it turns out.

Anonymous said...

I can't wait to try this dip this Sunday!Go Redskins!!!!

Anonymous said...

I have a child with an egg allergy, no mayo for us.
Sour cream is a great alternative...
Yummy

Candace06 said...

Has anyone had this after its cooled down? I wanted to take it to a tailgate this weekend but not sure how I would keep it warm!

Anonymous said...

I was thinking the same thing!! Or could you keep in on warm in a crockpot??

Melissa K. Cothern said...

i have been making a version of this recipe for years and it is always a hit. a couple of variations, i add a can of shoepeg or white corn or a can of mexican corn...it gives it another depth of flavor. i always vary the peppers i use - sometimes its just jalapenos and sometimes i will get crazy and add a habinero. i usually serve it with a tortilla chip, but i have also served it on a brisket taco... there are no limitations on how you can serve something so yummy! oh and by the way, i have served it hot and cold and hot is better but cold is good too as long as the cheese is melted well in the beginning. Enjoy!

Jill said...

This is on the menu tonight for my daughter's 18th birthday party--her pick.
Watching a movie with friends and eating dip with tortilla chips and crackers.
Happy birthday Elisabeth!

SandyDavis said...

Plain yogurt works just as great as sour cream too!

Anonymous said...

I was wondering the same thing! How does it taste after it has cooled off?

Sherron Watson said...

Honestly, I
have never had it cool our cold so i would not be able to answer that question. I hope that someone who sees this thread and has tried it could give you feed back.

Sherron Watson said...

Thank you. I love your variation of this dish.

Sherron Watson said...

I hope it was a hit. Happy belated birthday to your daughter.

Anonymous said...

I can't wait to make this for my husband - we love football! I really like the stoneware dish you serve it in - where did you get it??? Thanks!!!

Sherron Watson said...

The stoneware dish was a thrift store find…LOL I paid $5.00 for it and use it often. You will love the dip it's a game day favorite. Thanks for the comment.

Anonymous said...

A co-worker of mine brought her popper dip to work in a crockpot to keep it warm all day. Worked perfectly!

Anonymous said...

Just made this dip and it's s wonderful. Thanks so much for sharing. This will be great to bring to holiday parties!

Kayla said...

I made this for a family B-B-Q and had to fight folks off to get a little piece! It was amazing and my family has been begging for it again ever since! Thank you for sharing! :)

Kacy said...

Cannot wait to make this! Looks delish! Go Ravens!!!

Claire said...

Has anyone tried using the canned jalapenos? Thanks for sharing!!!

Anonymous said...

can you make this in a crock pot?

Anonymous said...

Thanks for the recipe! We had it at our football party yesterday and it was a terrific hit! The only variation I used was panko bread crumbs instead of ritz crackers.

Katie Fugate said...

So excited to try this dip! I've had it pinned for a while now, but will be making it this Saturday for my daughter's bday party! My husband and I both love dips like this and it sounds perfect for the party, and football season (go Steelers!!). I'll be trying with sour cream instead though..I have a serious mayo phobia!

Anonymous said...

Anyone have tips for making this in a Crock Pot? I love that idea but wonder what changes I would need to make and how long it would need to cook...

Sherron Watson said...

Hello….I make a similar dip, buffalo chicken and cream cheese that I cook in the crock pot all the time. It usually takes 2 hours on high. Just be careful to not overcook it or the cream cheese starts to separate a bit. It still taste great, just not as pretty. I hope this helps.

Sherron Watson said...

I know of several readers that have used sour cream instead and have said it turned out wonderful. good luck!

Sherron Watson said...

Panko Crumbs are a wonderful substitute. So glad that you enjoyed the dip.

Sherron Watson said...

Yes, but be careful to not overcook the cream cheese or it will separate and not look as tasty, even though it still is. I would recommend on high for 2 hours, or until warm. Let me know how it turns out. Thanks!

Sherron Watson said...
This comment has been removed by the author.
Sherron Watson said...

Canned jalapeno's would work fine. I just always have fresh ones on hand. Taste your canned version first to establish how spicy they are before adding them to the dip. Let me know how it turned out.

Sherron Watson said...

Thank you!

Sherron Watson said...

Thank you!

Adria said...

I wouldn't use Corn Chex, as they have a bit of a sweet taste to them. Betsy, I would probably get some Glutino crackers and crush them to use. I've subbed them into other recipes before and they work just fine.

A Swedish Smorgasbord said...

I. Am. So. Making. This.
But I have to omit the crackers on top since I'm low carbing.
This is gonna be perfect for our Aussie bbq's :)

Sherron Watson said...

Thank you. I think it will still be delicious. Enjoy!

kate blue said...

saw on Pinterest...am making for the RAVENS game this weekend!

Kristyn said...

Seen on Pinterest as well...made it last weekend for a pre-halloween party. Wonderfully easy and delicious! great recipe/ page.

kdtex23 said...

You could also get one of those bakeware dishes that comes with the zipped cover and the heater pack you microwave. I love mine and it keeps it really warm!

Anonymous said...

If you transfer it to a crockpot does the topping go on afte you transfer it?
Or do you just mix it in when you transfer it from the oven to the crockpot?

Sherron Watson said...

Add the breadcrumbs after you transfer the dip or they will get soggy.

Anonymous said...

I am going to have to take this to work in a crockpot to keep warm. So, do you think that if I bake it the night before (without the toppings), refrigerate it that night, transfer it to the crockpot in the morning, add the toppings, and keep on low for about 3 hours it will be okay? When do you suggest I add the toppings? Thanks!

Sherron Watson said...

Good Morning. Based on the other comments that people have left in regards to keeping it in a crockpot it does very well. I would recommend that you not precook the dip the night before. You should be able to mix the ingredients together, minus the topping, add it to your crock pot for the 3 hours and it should warm up nicely. I don't know how crispy the topping will get in the crockpot, I would give it at least an hour to warm with the dip. Let me know how it turns out for you. Enjoy your day!

Scott Baley said...

This looks delicious!!! But, I'm not a football fan -so I'm a little upset that I won't be able to try this.

Char said...

I made this and EVERYONE fell in love with it....I did notice that once it came out of the oven itooked to be greasy.Is there anything to make not so greasy

Sherron Watson said...

Hi Char,

If you don't cook it and only warm up the dip, it stays nice and creamy. I think the cooking part must break down the oils in the cheese and cause that to sit on top of the dip. Thank you for your question and I am so happy the dip was a success for you!

Sherron Watson said...

Oh I think you should try it any ways. It's okay to not be a football fan it is just in my home town it's a huge thing and so I catered to those fans in Annapolis. Enjoy your day!

Anonymous said...

Could you make this without the green onions? My fiance hates them, so that's a no go for me

Sherron Watson said...

You should be fine with out the green onion.

Sherron Watson said...

You should be fine with out the green onion.

Little Chloe Cooks said...

Looks super yummy! I think I might make this for the ugly Christmas sweater party we have been invited to this year.

brandi said...

Have made a few times now and serve with a variation of crackers and chips. I find my favorite is on a flour tortilla.

Anonymous said...

I made this yesterday for the football game and it was gone in no time! It is soooo good! I used sour cream instead of mayo. Other than that I followed the recipe exactly. Will be making this for get togethers alot!

Anonymous said...

this looks so good did u come up with it yourself?

Anonymous said...

umm what if you dont have the topping would it still taste good?

Anonymous said...

Can I put this together,refrigerate and then bake the next day?

Sherron Watson said...

Yes. My only suggestion would be to leave the cracker topping off until it is time to bake and be sure that your dish is not too cold when you put it into the hot oven, depending on what you use it could crack or break. Enjoy the dip!

Sherron Watson said...

Thanks for the feed back Brandi. Glad you enjoy the dip.

Sherron Watson said...

Thank you for the feedback about the sourcream and I am so glad the dip was a hit!

Debster said...

Made this weekend and it was HUGE hit. Think I'll be expected to bring to every party I go to. I didnt have Ritz, so i used 1 cup Progresso plain bread crumbs. Next time I would cut bread crumbs to 1/2 cup. Either way, delicious!



Kris10g said...

This was delicious!!! I ended up making it two days in a row! Thanks for the recipe!

Anonymous said...

i made something similar before but used sour cream and onion dip instead of mayo and green onion, it was awesome but i am wanting to take it to a dinner party i cant cook it there should i cook it before hand or should i put it in a crockpot? any suggestions would be appreciated thanks!

Medeiros Ohana said...

Can I use sour cream instead of cream cheese??

Anonymous said...

Wondering has anybody tried making this in a crockpot??

silver leaf said...

Thanks for the idea for substitutions on the Mayo--- Me too! Bad experience with hot mayo! If it's not cooked enough or sits out too long, it can give you food poisoning.
I love POPPERS! Cant wait to try it!

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Rhonda's Saucy Adventures said...

I can't wait to make this for my Cookie Exchange Cookie. I will feature this recipe on my blog after I make it. Should be in a couple weeks. Thanks for sharing!

futuredoll said...

Made this for the Macy's parade viewing celebration-awesome-thank you! Re-posting it on my blog this week with your link!

Anonymous said...

I add crumbled cooked hot sausage to mine and crushed goldfish on top:)

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Anonymous said...

Pampered Chef used to carry a stoneware dish like this. I have one. Maybe they still do.This dip sounds awesome. I live with a pepper fanatic. Can't wait to try it.Thanks!

OwenFamily said...

We make this all the time, except we add 1 pound of cooked breakfast sausage to it. AWESOME!!

Anonymous said...

Wondering if jarred jalapenos would be ok to use?

sublime_mom23 said...

Thank you, I hate mayo so your post helped a lot.

Anonymous said...

Wonderful dip! Thanks for sharing. I made it using a few different ingredients and because it was so wonderful.I want to share them with everyone. I only use Hellmans mayonaise for anything that calls for mayonaise, used Fiesta Blend Cheese Walmart brand,and Panko instead of crushed crackers. Panko gives it the most wonderful crunch.

Anonymous said...

I have had the dip both hot and cold and honestly, I think I prefer it cold

Nicholas Griffin said...

(Griffins hubby) Holy crap..I do bacon wrapped japs on the grill a bunch..with shrimp on occasion..but im lookin foreward to trying this...looks spectacular. .

Nicholas Griffin said...

Oops..my wife sent me this link..looks like thats not my wifes comment..lol. I cant seem to delete mine..sorry whoever griffin is..

whitney said...

We've made this several ties for various parties and it was a major hit each time! Thanks for sharing. I'll be making it again for Christmas and might try tome of the suggested substitutions. Thanks again!

Anonymous said...

Really LOVE this recipe!! Made it for the family a month ago and it was requested for our Christmas Eve get together. YUMMY!

The Mac Pack said...

i made this with 1 jalepeno (all i had) and a can of green chilis. yummy

Anonymous said...

Made this for a family get together tonight. I used pickled jalapenos instead of fresh and just sort of taste tested my way to the right heat :) Was a HUGE hit. It's going to be on the menu from now on!

Sandy said...

Making this for New Year's!

Anonymous said...

This looks great!!!! As a vegetarian, I will have to figure out what to do with the bacon issue, and will definitely use greek yogurt (getting my news resolution started now- eating better.....). Thanks for the idea and I will let you know how it works. And yes, GO RAVENS!!!!!! We love our hometown team!!!!!

Kristina @ spabettie said...

I remember The Refrigerator!

this is a perfect dip for football watching... or any random Tuesday ;) I love the topping - I WILL be making this one soon. Cheers!

cindy peterson said...

Just FYI that store-bought mayo is not going to give you food poisoning since it is made with pasteurized eggs (which are heated to kill bacteria) and has a high level of acidity (vinegar, Lemon juice) which inhibits bacteria growth.

Anonymous said...

I made this for new years eve and it is delicious! Thanks so much for sharing recipe!

Jared said...

This recipe is a gem!!! There are other similar dips online that are more popular than this one, but THIS recipe puts the other more popular ones to shame. I followed the recipe as written except for:

1. I substituted regular Miracle Whip instead of mayonnaise
2. I cooked the dish for ~45 minutes (though that could just be because of my oven... the key is wait til the topping begins to brown and the stuff is bubbly)

Everything else I followed exactly (even used crushed Ritz) and it was amazing!!! I've made 2 batches exactly alike. My wife, my friend, his wife, and both of my parents all LOVED it. We ate this with On the Border tortilla chips, and it went FAST. I got praises from each person who tried it!

I used 8 strips of Hormel Black Label (Original) bacon, cooked crispy in the oven before dicing them for this recipe.

I used 4 medium fresh jalapenos (I've noticed that they come in many different sizes - at least they do at my grocery store). I cut the ends off of each one and discarded them, cut the remaining part into slices, and removed the seeds from each slice with the knife I used to cut them. I did not remove the membranes - JUST all the seeds. This was fairly time consuming, but DEFINITELY worth it!!! After dicing the de-seeded slices, I found that this added the PERFECT amount of heat to the dish. It wasn't overwhelmingly hot/spicy, but at the same time that Jalapeno kick was a prominent flavor of the dish!

Anonymous said...

Why not add some of those fried onion rings on top ( the ones used in the green bean casserole) the last 5 min.

Anonymous said...
This comment has been removed by a blog administrator.
Rachel Franz said...

Yes. I am a microbiologist (nerd!) and the mayo is pasteurized, so it cannot give you food poisoning as long as you don't eat the dip after it has sat out for 3+ hours...that's the timeframe for bacterial growth. A sealed jar of mayo has a very long shelf-life. When you open it, you need to keep it refrigerated or don't eat it after it sits out for multiple hours.

Richelle said...

Thank you for the recipe. I used it to enter the Chip n' Dip Competition at work and WON Best Overall Dip! I did make a few changes to the original recipe and used light sour cream for mayo and Panko Bread Crumb for crushed crackers.

McConvilles said...

I'm OCD about cooking/baking.

I'd love to try your recipe, however I'm left with questions.

Japalenos, are we talking fresh, or canned? I'd assume fresh, should I fire roast them prior to dicing them up?

Parmesan, again are we talking freshly grated from a block, or are you talking Kraft shake out of a bottle?

Lastly, Butter. Salted or Unsalted butter. As a baker I know the type of butter makes a huge difference. The recipe sounds salty enough with the bacon, parmesan & Ritz.

I need clarification, I hate wasting time/effort/food. Thanks in advance

Sherron Watson said...

Thank you for the questions--

1. I used fresh jalapeno's. From the comments above, others have used canned with great success.

2. I always use fresh parmesan. I have not tried the canned version before.

3. I used salted butter because that is what I had on hand that day. I did not notice an overly salty flavor to the dip with the addition of the bacon, but I also use bacon that does not contain any type of Nitrates, so it tends to not be too salty. You will have to decide based on the type of bacon you use wether the butter is salty or not.

I hope this helps!

Sherron

Laura Kline said...

OMG, this is hilarious! I feel like Nick is my hubby.

Lindsey said...

THIS IS THE BEST! Seriously so good, and so easy to make. We made it for our football party and it was a HUGE hit. Thank you so much!

zoe t said...

I made this for Super Bowl yesterday and everyone loved it! I used panko instead of Ritz and lite mayo in place of regular and Mexican 3 cheese blend. I will definitely be making this again!

Anonymous said...

I'm new to this and would like to print the recipe, but can't figure out how.
Can some one direct me?
Thanks

Anonymous said...

Just send the recipe to yourself via email. There should be an icon on your phone/ computer. I don't all the time:)

Anonymous said...

It's in the oven now! can't wait to try it while watching the race.

Anonymous said...

Pampered chef still has that stone....love it!!!!

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Anonymous said...

OMG!! I used canned fire roasted ortega green chiles instead of jalapenos turned out fab!! Great recipes it was super hit. Thanks

Anonymous said...

Laura Kline....you are soooo hottt!!!

Unknown said...

ohhh myyyyyyyyyyyyyy goshhhhhhhhhhhhhhhhh
delish!!!!!!!!!!!!!!

Denise said...

I've made them with fresh and canned jalapeños. ...fresh are better. I also substitute the crushed cracker crumbs with Panko bread crumbs and serve with tortilla chips. ALWAYS a hit!

Jason Tinling said...

Sherron - just an FYI that your recipe is being posted without attribution; here:

https://www.facebook.com/photo.php?fbid=10200959313456088&set=a.10200911187132960.1073741827.1563758313&type=1

Anonymous said...

I substituted ranch dressing and a dollop of greek yogurt for the mayo--very yummy! Just eye-balled the amounts.

Anonymous said...

It is actually the onions in stuff that collects bacteria.

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Lauren said...

I recently made this dip for a group of men and it was a hit. They did not even notice that I accidently used immitation parmesan cheese. Haha. Thanks for recipe! I will definately be using it again.

jackie.torrey said...

Just made this tonight. It was AMAZING. I added some garlic, ranch powder seasoning, and cayenne pepper.

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Pam said...

Do you use fresh jalapeños or pickled?

Mary said...

I have made this 3 times this month!! I used jarred jalapenos and panko bread crumbs instead of the crackers and it turned out great. Thanks for my new go to dip!!

Elizabeth Alexander said...
This comment has been removed by a blog administrator.
Anonymous said...

@Cindy Peterson...I thought mayo was the source of food poisoning in potato salad, etc. so checked WebMD:
MYTH: Mayonnaise is often the cause of food-borne illness.
REALITY: Mayonnaise does not cause food poisoning, bacteria do. And bacteria grow best on foods that contain protein and are at temperatures between 40-140 degrees F. Commercially prepared mayonnaise is safe to use. At greater risk for developing bacteria are the foods mayonnaise is commonly mixed with for picnics and potlucks, such as pasta, potatoes, eggs, chicken, or tuna. But even these will be safe if you keep your cooler below 40 degrees F.

mKla said...

This is so good! It got destroyed at the 4th of July picnic I took it to. I'm making it again today...

kathie said...

It's also very good with celery.

Anonymous said...

It was awesome!!!! Gave it a try at a family gathering this summer and they loved it. Would I make it again.......you bet!!!!

Krystal Howard said...

:) Yes Pam GO REDSKINS!!!

I am going to try this recipe with Gluten Free bread crumbs I hope it turns out as well!

Krystal Howard said...

I am going to try next weekend with Gluten Free bread crumbs. But Glutino crackers would work also!

Anonymous said...

I made this today for a family gathering, what a hit!!!!!
We ate 1/4 of it before we even left our house and the rest was gone in an hour flat after we arrived at the party!!! Everyone raved!!!
Thank you!

kaseynorris1 said...

This looks fantastic! Can't wait to try it. And you said the Refrigerator (a player) and I couldn't help but remember William "The Refrigerator" Perry doing the Super Bowl Shuffle...great memory!

Alexa Fetterman said...

Making this for the Super Bowl today!! This has been renamed "crack dip" by my friends it's literally that good and addicting! thanks so much for the recipie this is definitely going to become a normal occurrence since I keep getting asked about it!!

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