Ryan's Reverse Popper Dip


  • 8 slices bacon
  • 1 teaspoon canola oil
  • 1 teaspoon minced sweet onion
  • 1 ½ 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
  • 10jalapeno peppers, seeded and chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.


  • Step 2

    Lay bacon strips in a single layer on the baking rack.

  • Step 3

    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).

  • Step 4

    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.

  • Step 5

    Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.

  • Step 6

    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.

  • Step 7

    Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

  • Cook's Note:

    This is a moderately spicy dish. Use fewer jalapenos if you would like it on the milder side. Wear plastic gloves when chopping jalapeno peppers!

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