From the kitchen of One Perfect Bite...If your family likes heat, and you can count a teenager or two among those who will watching the game with you on Sunday, I hope you'll give this recipe a try. It defines simplicity and makes enough dip to feed a small country. It also doubles as a fabulous burger topping and it is reputed to cure bunions and cause the planets to align. Now, I'm personally not much into dips. I've made a ton of them over the years because others love them, but my game addictions are fresh hot pretzels or hot dogs on stale buns, even when the game is watched at home. I guess I'm a purist. That means I have to rely on the judgment of others when it comes to rating dips and spreads. Over the years, we've established a base line against which all the dips I make are judged. It pains me to admit this, but the old Knorr Spinach Dip is their hands down favorite and the one against which all others are judged. The dip, found here, is a 50's relic that I suspect most of you have never tasted, but if ever you do, I think you'll better understand how it captured the loyalty of several generations of Americans. At any rate, my crew thinks that tonight's dip is good enough to share the same table with their favorite. It is loaded with bacon and jalapenos and if you like either you'll enjoy the dip. Here is how it is made.
Hot Hot Hot Jalapeno and Bacon Cheese Dip...from the kitchen of One Perfect Bite
2 (8-ounce) blocks of cream cheese, room temperature
1 cup shredded extra-sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon smoked paprika
8 strips of crisp cooked bacon, coarsely crumbled + 1 tablespoon bacon drippings
1/2 to 1 (4-ounce) can diced jalapenos
Preheat oven to 350 degrees F. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, garlic, paprika and bacon drippings in bowl of a food processor. Pulse until mixture is perfectly smooth. Fold in crumbled bacon. Depending on heat tolerance, fold in 2 to 4 ounces of diced jalapenos. Scrape into a shallow 1-quart baking dish and bake until bubbly and lightly browned, about 20 to 25 minutes. Serve warm with a baguette or pita or tortilla chips. Yield: About 3-1/2 cups.
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