ryan's reverse popper dip

Ingredients

• Servings: 12
• 8 slices bacon
• 1 teaspoon canola oil
• 1 teaspoon minced sweet onion
• 1 1/2 teaspoons minced garlic
• 3 tablespoons dry bread crumbs
• 2 (8 ounce) packages neufchatel cheese, at room temperature
• 2 cups shredded reduced-fat sharp cheddar cheese
• 10 jalapeno peppers, seeded and chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
• lay bacon strips in a single layer on the baking rack.
• bake in the preheated oven until crisp, 25 to 35 minutes. drain the bacon slices on a paper towel-lined plate. increase oven temperature to 375 degrees f (190 degrees c).
• heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. add garlic; cook until fragrant, 1 to 2 minutes. remove from heat and cool.
• coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. coarsely chop the remaining 4 slices bacon to mix with dip.
• mix neufchatel cheese, cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. spoon mixture using a rubber spatula into an 8-inch pie pan. sprinkle bread crumb-bacon mixture over dip.
• bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.