LISTEN TO THE PODCASTIt's the Super Bowl, and you have to have super food for that. 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.
