The dip of all dips! This is a CROWD PLEASER and will be scraped clean! Just the right amount of heat. This really does taste like a jalapeño popper but in dip form. So good!
Heat your oven to 375.
In a large bowl, mix together the softened cream cheese, sour cream, jalapeños, grated cheeses, bacon & garlic salt.
Slice up the white parts of the green onion and add to the mixture. Save the green for garnish.
Melt the butter in a small bowl. Add the brad crumbs and parsley. Stir till combined.
Spread the cream mixture into a 1 1/2 quart size baking dish or pie plate or 8x8" pan. Anything around that size will work! Top with bread crumb mixture. Bake for 25 to 30 minutes or until it's nice and golden on top and bubbling on the sides.
Serve warm with chips, cut up vegetables, crackers, sliced baguette etc. Or just eat by the spoonful, haha
If making ahead: keep the topping separate until just before baking. Take out of the fridge, add topping and bake as directed.
-You can use half mayo and half sour cream but we prefer the sour cream :)
-I have made this with canned diced jalapeños, jared sliced jalapeños (that I diced up) and fresh jalapeños. You really can't go wrong. If you use fresh jalapeños, start with 3 to 4 depending on the size of them. With the fresh you can control the heat a little more. So if you like it spicy, you can add more of the rib and seeds, if you want it more mild, remove the white rib and seeds. You can roast them or not. If you don't roast them, they will have a little crunch to them. You can even add diced green chilies with the jalapeños, I've done that when I doubled the recipe (so a 4 ounce can of jalapeños & a 4 ounce can of green chilies) and it was delicious too!
-You can use any kind of cheese really. I love the mixture of sharp cheddar and Monterey Jack in the recipe but you can use all cheddar, mozzarella etc.