Monday, October 14, 2013

Baked Pepper Popper Dip

~before baking~
A couple of weeks ago I made stuffed pepper poppers wrapped with bacon to toss on the grill.
They were yummy!
But I thought it would be fun to serve this in dip form with some extra smoked cheeses for added flavor.
I loved it! 
This way is easier, less time consuming and is delicious served with crackers or if you're avoiding foods with flour it's also yummy to use celery for dipping.
Hope you enjoy it!
6 oz. each smoked Cheddar,
Swiss, and Gouda cheese, grated
1½ lbs. cream cheese, room temp.
1 cup Bacon Bits
2 Tablespoons Dry Onion Flakes
2 Tablespoons Horseradish
2 Tablespoons Brown Sugar
7 Jalapenos, chopped
Fresh Cracked Black Pepper
Smoked Paprika
Combine all ingredients in a mixer bowl and mix thoroughly. Spray a 9 inch (deep dish) pie pan or other baking dish and pour mixture in and spread evenly.Garnish as desired and bake @350° until heated through. Serve with crackers or veggies.


  1. This sounds like it's loaded with flavor Martha, how smart to covert the recipe from poppers to a dip, love it!

  2. yum...I could eat that whole thing! No, really....