Ryans Reverse Popper Dip Recipes

RYAN'S REVERSE POPPER DIP

Ryan's Reverse Popper Dip image

Before my son left for boot camp, I wanted to give him a going away party complete with all of his favorite foods. There wasn't enough time to stuff and wrap jalapenos for poppers so I took his favorite recipe and turned it into a warm spicy dip that disappeared faster than any poppers I've ever made! Serve warm with your favorite chips.

Provided by Cat Hill

Categories Jalapeno Poppers

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

8 slices bacon
1 teaspoon canola oil
1 teaspoon minced sweet onion
1 ½ teaspoons minced garlic
3 tablespoons dry bread crumbs
2 (8 ounce) packages Neufchatel cheese, at room temperature
2 cups shredded reduced-fat sharp Cheddar cheese
10 jalapeno peppers, seeded and chopped
½ teaspoon ground cumin
1 teaspoon dried oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
Lay bacon strips in a single layer on the baking rack.
Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.
Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.
Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 3.7 g, Cholesterol 39 mg, Fat 13.2 g, Fiber 0.5 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 417.3 mg, Sugar 1 g

RYAN'S REVERSE POPPER DIP

Ryan's Reverse Popper Dip image

Before my son left for boot camp, I wanted to give him a going away party complete with all of his favorite foods. There wasn't enough time to stuff and wrap jalapenos for poppers so I took his favorite recipe and turned it into a warm spicy dip that disappeared faster than any poppers I've ever made! Serve warm with your favorite chips.

Provided by Cat Hill

Categories Jalapeno Poppers

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

8 slices bacon
1 teaspoon canola oil
1 teaspoon minced sweet onion
1 ½ teaspoons minced garlic
3 tablespoons dry bread crumbs
2 (8 ounce) packages Neufchatel cheese, at room temperature
2 cups shredded reduced-fat sharp Cheddar cheese
10 jalapeno peppers, seeded and chopped
½ teaspoon ground cumin
1 teaspoon dried oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
Lay bacon strips in a single layer on the baking rack.
Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.
Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.
Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 3.7 g, Cholesterol 39 mg, Fat 13.2 g, Fiber 0.5 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 417.3 mg, Sugar 1 g

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