Lickity Split Jalapeno Popper Dip – You’ll “Have A Ball” With This One!
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My husband and I love spice. Even our kids love spice! We love to play around and see how much spice we can eat in one bite and play that little game until we are all stuck drinking down a gallon of water a piece. It has been fun and this dip makes it even more fun to play. It has definitely got a kick to it, but you can eliminate that and still enjoy it by removing the jalapenos in it. Maybe add in some green peppers for a crunch! The options are truly endless with this one.
Yep, nothing better than this for a game night!
Ingredients
16 oz Philadelphia cream cheese, softened
8 oz grated/shredded Kraft sharp cheddar cheese
1/4-1/3 cup chopped green onion, divided
1/2 cup diced pickled jalapeños, extra as desired
1/2 tsp garlic powder
pinch of salt
3 slices of bacon
1/3 cup panko breadcrumbs
2-3 TBSP fresh parsley
2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
1 slice Kraft mozzarella or white cheddar cheese
assorted pretzels, veggies, apple slices, and crackers for dunking/scooping/spreading/faceplanting
Instructions
In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You’ll want to press down on the middle and sort of pinch the sides while you press it into an edible football. I promise it’s super duper easy, relive those play dough days and have fun with it!
If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you’d like, if needed!
Add all your favorite dippers from the list above and dig in!
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Quick Tip: Eat leftovers as Ritz Cracker sandwiches.