Roasted Jalapeño Onion Dip Food

JALAPENO POPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
• Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
• Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
• Bake in preheated oven until bubbly, 20 to 30 minutes.

JALAPENO POPPER DIP

Steps:

• Preheat the oven to 350 degrees F.
• Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
• Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
• Serve warm with the corn chips, carrots, celery and peppers for dipping.

ROASTED ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

ROASTED JALAPEñO ONION DIP

Steps:

• Preheat oven to 400 degrees F.
• Roast jalapeños in oven on greased baking sheet or cast iron for 20 minutes, or until nicely charred but not burnt (keep an eye on them, depending on your oven and depending on the size of your peppers).
• When done, transfer to metal or glass bowl and cover with plastic or a plate that will cover and let rest/steam for 10 minutes.
• Once cool enough to handle, peel what skin you can off of the peppers. Keep your hands away from your eyes and EVERYTHING else, and immediately wash your hands with soap when you're finished, or else this is going to be a bad day.
• Depending on your heat tolerance (and of those you'll be serving), you can cut them in half and de-seed them, or you can leave the seeds in - I leave them in, but I like really spicy stuff. You could even take some out and leave some in, whatever you like.
• Mince the peppers and set aside.
• In a medium bowl, combine sour cream, mayo, and soup mix.
• Add peppers, Tony's, and Cayenne pepper. Combine well.
• Refrigerate for an hour or two - or overnight - so the flavors meld and the soup mix gets hydrated.
• Serve with whatever you want - my favorite is potato chips.