Jalapeno Popper Dip
6-8 slices bacon, diced and cooked until crispy
2 8-oz pkg softened cream cheese
1 c mayo
4-6 jalapenos, chopped and deseeded (seeds will make it fiery hot)
1 c cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 c diced green onion
1 cup crushed crackers (we use Ritz)
1/2 c parmesan cheese
1/2 stick butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip, the longer it may need to warm up. I used a stoneware dish that is round and measures 12 inches across. My dip is usually about 1 inch thick.
Combine topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.