The Super Bowl is right around the corner, and as everyone knows, you
have to have super food for the big game. No getting around it, the
biggest football game in America needs to be watched while eating some
of the most American dishes possible. We've got your ribs, we got your
wings and we got your burgers. Now how about some Jalapeno Poppers!
Instead of trying to handle those hot poppers with your hands, why not
get that ooey, gooey goodness in dip form? Dana Bowen, who's
the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen
to talk about her very super dip. It contains one of everyone's
favorite cured meats, bacon! And when better to eat bacon than on Super
Bowl Sunday!
Ingredients
· 3 slices bacon, chopped
· 1 cup panko
· 3 4 ounce cans diced jalapenos, drained
· 2 8 ounce packages cream cheese, at room temperature
· 1 cup mayonnaise
· 1/2 cup shredded cheddar
· 1 small fresh jalapeno, seeded and chopped
· 1 tablespoon grated Parmesan
· Tortilla chips, for dipping
Directions
1. Preheat
the oven to 400 degrees. In a large skillet, cook the bacon over
medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a
slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2
tbsp. of the drippings; add the panko and stir to coat. Remove from
heat.
2. In
a bowl, mix half the bacon with the canned jalapenos, cream cheese,
mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish.
Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.
3. Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.