Spicy Jalapeno Bacon Cheese Dip Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
• Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, and mayonnaise together in a small casserole dish.
• Bake in preheated oven until warm and bubbly, 15 to 20 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
• Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
• Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Steps:

• Add cheese to bowl.
• I put the onion and jalapeno in the electric chopper until they are chopped fine. Add to cheese.
• Add bacon (use real bacon bits) and mayo
• Mix all together.
• Chill 30 minutes.
• I guessed on the mayo measurement -- so could be a little more or a little less.
• If it is too hot, take the seeds out of one of the jalapenos.
• Doesn't have to be chilled to eat (usually my husband can't wait).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
• Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
• Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
• Bake in preheated oven until bubbly, 20 to 30 minutes.

Steps:

• Preheat oven to 350ºF. In a medium bowl, combine cream cheese, mayo, green chiles, red peppers, jalapeño peppers and bacon. Add ¼ cup cheese and mix thoroughly.
• In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.
• In a small bowl, combine the remaining ¼ cup cheese with breadcrumbs. Sprinkle evenly on top of the cream cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until cheese is bubbling. Serve with crudités or tortilla chips.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with a paper towel, retaining drippings in the skillet.
• Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
• Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
• Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.