6 strips of crispy, diced bacon
2 8-oz packages of softened cream cheese (Neufchatel works, too.)
1/2 cup mayonnaise (I use Miracle Whip, but there is a slight difference. Try both and see which you like better.)
1/2 cup Texas Passion Jalapeno Pepper Jelly
1 cup of shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup finely diced green onion
1 cup finely crushed Ritz crackers
1/2 cup parmesan cheese
1/2 stick melted butter or margarine (not whipped)
What to do:
Preheat your oven to 350, and get out a large casserole dish.
Combine all of the dip ingredients in a large bowl, and mix well.
Transfer these ingredients to your casserole dish. If you want a thick (tall) dip, use a deeper, smaller dish.
Combine all the topping ingredients and sprinkle over the top of the dip.
Bake in that 350 oven for about 25 minutes. After 15 minutes, check regularly, for when the topping starts to bubble, it’s ready to remove from the oven.
Let the dip “set” for about a half hour before diving into it with the assorted crackers. Remember, it’s really hot at first, so keep an eye on the smaller children.
Oh, it’s great with breadsticks and cut vegetables, too. Just remember, it’s jalapeno, and that means hot, with more than just the oven heat!