Ryans Reverse Popper Dip Food

RYAN'S REVERSE POPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
• Lay bacon strips in a single layer on the baking rack.
• 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).
• 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.
• Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
• 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.
• Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP

Steps:

• For the dip: Bake or slow cook.
• To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
• To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
• For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

JALAPEñO POPPER DIP RECIPE BY TASTY

Steps:

• Preheat the broiler. If using fresh jalapeños, cut them in half and remove the seeds, then place cut side down on a baking sheet. Broil them for 1-2 minutes, until the skins blacken and bubble. Remove from the broiler. When cool enough to handle, peel off and discard the outer skin, then dice the peppers. Set aside.
• Turn the oven to 400˚F (200˚C).
• In a medium bowl, mix the cream cheese and sour cream. Add the cheddar cheese, ¾ of the Parmesan, and the diced jalapeños. Mix well.
• In a separate medium bowl, mix the bread crumbs, melted butter, the remaining Parmesan cheese, and the parsley.
• Spoon the jalapeño mixture into an 8x8-inch (20x20-cm) baking dish or a medium cast iron pan, spreading evenly. Sprinkle the bread crumb topping evenly on top.
• Bake for 20 minutes, or until hot and the bread crumbs are golden brown. Serve with bread or crackers.
• Enjoy!

KICKOFF PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and mayo in medium bowl until blended. Stir in VELVEETA and peppers; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with combined cracker crumbs and butter.
• Bake 20 min. or until heated through.
• Top with onions.

JALAPENO POPPER DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

JALAPENO POPPER DEEP FRIED

Steps:

• Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
• Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
• Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
• Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
• Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
• Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
• In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
• Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
• Serve the jalapeno poppers with ranch dressing or sour cream.

JALAPENO POPPER DIP

Steps:

• 1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and romano cheese with the jalapeno's in a bowl mixing well , then pour into a baking dish.
• 2.Then mix the panko bread crumbs and parmesan and romano cheese together sprinkle over dip.
• 3.Bake in a 375F oven 20-25 minutes until the sides are bubbling and the top
• is a nice golden brown.
• Serve with your favorite Tortilla Chips.