Jalapeno Popper Dip - SRC

Y'all have undoubtedly guessed by now that I have a major sweet tooth.  Like, it takes up my whole head sweet tooth.  It's a real problem.  

But if there were ever an appetizer that would tempt me to indulge in it instead of having dessert, this is it.
Well, in all seriousness, it's hard for anything to compete with a dish that features 3 (!!) kinds of cheese, bacon, butter, and the scrumptious flavor (but not much heat) of jalapenos.

"I just want to dive into that dip!" exclaimed my friend after she sampled it.
I wanted to join her.
And our husbands did too.
The kids didn't go crazy for it, but that was really okay, because the four adults who were there managed to eat at least half of it during the Super Bowl (which none of us were watching).

And you know what?  While the dip was really best with corn chips, it was also totally awesome on some leftover steamed broccoli the next day.  Which made me feel like I was really making healthy choices. Clearly I have issues. 

So many thanks to Heather, who blogs at Join Us, Pull Up a Chair, my Secret Recipe Club assignment for this month. She has lots of delicious sounding recipes like Sausage Stuffed Zucchini (can't wait for summer to try that one!) and Apple Glazed Pork Tenderloin.  I'm also planning on making her Roasted Cauliflower and Cheddar Soup this week, which sounds ridiculously yummy and might even get my children to eat cauliflower without complaints!

But this dip....ohhhhhhh, this dip.  I'm still drooling over the thought of it a week later and am looking for the next excuse to make it.  Preferably a gathering where there are people to share it with, but not so many people that I don't get my fair share.  :)

Jalapeno Popper Dip

Note: Use care when handling jalapenos - the seeds and membranes can cause some serious burning issues on your fingers.  Speaking from experience here. I usually hold the cut jalapenos with my hand inside the plastic bag from the store - since I don't have food-safe gloves on hand.

2 packages (8 oz each) cream cheese, room temperature
3/4 cup light mayonnaise
8 pieces of bacon, cooked and chopped (I used turkey bacon)
6 jalapenos, stemmed, seeded, and diced
2 garlic cloves, minced
1/2 tsp. cumin
1-1/2 cups shredded cheddar cheese

Topping:
1 cup panko bread crumbs
1 cup shredded parmesan cheese
1/4 cup (4 Tbsp) butter, melted

Preheat oven to 375°.  In a medium bowl, mix together all ingredients (except for the topping ingredients). Pour into a greased 2 quart baking dish.

In a separate bowl, combine the topping ingredients with a fork and sprinkle over the cream cheese mixture.

Bake for 25-30 minutes or until top is golden brown.  Let rest 5 minutes before serving.  Serve with crackers, chips, or vegetables.

Source: adapted slightly from Join Us, Pull Up a Chair

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