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Ryan's Reverse Popper Dip

Ryan's Reverse Popper Dip

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Cat Hill

Cat Hill

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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.
  2. Lay bacon strips in a single layer on the baking rack.
  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).
  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.
  5. Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
  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.
  7. Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.
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Reviews

What's for dinner, mom?
67

What's for dinner, mom?

6/23/2013

Yum! My kids made this as the appetizer for our Mother's Day dinner. We enjoy poppers made on the grill so the boys chose to grill the peppers for a few minutes to give them that cooked and roasted flavor. Once cooled they removed the skins and seeds and chopped 'em up. We followed the recipe exactly other than that step. Everyone's first remark was "Wow" followed by "This is great (delicious, awesome, fantastic,) and some other comments that were garbled by mouths being full. :) One of the other boys commented that he was glad we planted Jalapenos in the garden because we're gonna need 'em to make more of this dip. Our peppers were very hot - possibly more so because of the grilling- but it was perfect for our taste. Just wonderful. Thanks, Cat, for sharing your recipe! **Update** It was requested I make this for an afternoon by the pool. I had a container (8 oz) of sour cream that needed using up so I added it to the ingredients. The result was a creamier dip and easier to scoop without breaking the chips. I plan on making part of the ingredients as it was enjoyed so much.

Sarah Jo
67

Sarah Jo

4/27/2013

I made two small changes--I used a good amount of homemade roasted sweet onion and one four ounce can of diced mild green chilies instead of the fresh diced jalapeno peppers. (My apologies to the recipe submitter, I honestly don't think she would mind). My family INHALED this dip. In fifteen minutes. Seriously. They ate the whole serving bowl full. Everyone adored it.

Candice
30

Candice

8/17/2013

All I have to say is YUM! I made this for #1 Son's Birthday (keeping in the theme of favorite dishes of Sons) and it was completely wiped out in a very short time. I put in only 5 Jalapenos because the ones I purchased were big. However, next time I will put in 7 or 8 and work my way up to 10. It was so tasty and not hot at all. Just good! The bacon and onions and garlic only add to this super delicious dip. I already know I'll be making this again and again. Thank you Cathill for creating such a wonderful and EASY dish that will be on the DECKER menu from now on for our family gatherings.

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