Jalapeño Popper Dip.
INGREDIENTS.
10 Casa Mendosa® White Tortillas1 block of plain Greek yogurt1 cup of jarred jalapeño, diced.1 cup of shredded cheddar cheese1/4 cup of Parmesan cheese1/2 tsp. of garlic powder1/2 tsp. of onion powder1/4 tsp. of salt4 oz. of crackers or a loaf of stale bread2 tbsp. of melted butter1/4 cup. of parmesan cheese4 slices of bacon cooked and diced.
INSTRUCTIONS.
For Tortilla ChipsSlice 10 Casa Mendosa® White Tortillas into triangles using a knife or pizza slicer.Place on sheet pan and drizzle with olive oil and top with salt.Bake in 350°F degrees oven for 10-12 minutes or until golden.Remove from oven and allow to cool for 7 minutes before serving.For the dipTurn the oven up to 400°F degrees.In a large bowl, mix together cream cheese and yogurt.Add in diced jalapeños, cheddar cheese, parmesan, garlic powder, onion powder and salt.Spread the dip into the bottom of an 8x8 baking dish or an 8-inch cake pan.In a food processor, blend together the cracker or stale loaf of bread, melted butter, and parmesan cheese until fine crumbs are formed. Cook bacon until crispy. Allow it to cool before chopping it.Evenly spread the crumb mixture on top of the dip, add the chopped bacon and jalapeño slices. Bake the dip for 25-30 minutes or until the topping is golden brown and crispy. Serve with your homemade Casa Mendosa® tortilla chips and veggies.
Skip slideshow
Slides shown:
