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Unstuffed Jalapeño Popper Dip

Unstuffed Jalapeño Popper Dip
Unstuffed Jalapeño Popper Dip
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Prep Time: 25 min (not including thaw time)
Bake Time: 20 min
Servings: 6
Skills: Beginning


Ingredients

  1. 8 or 9  frozen Rhodes dinner rolls
    8 oz. 1/3 less fat cream cheese, softened (I always use 1/3 less fat in dips because it bakes up less greasy)
    sour cream
    1/2 cup sour cream
    2 large jalapenos, seeds removed and diced
    1 (6-8) bunch green onions, sliced thin
    3 cloves garlic, minced
    1/3 cup REAL bacon bits (or 2-3 slices of bacon, crumbled), plus 2 Tablespoons for garnish I use these
    2 pepper jack cheese, reserve 1/2 cup for garnish
    1/4 teaspoon sriracha sauce

Instructions

Place 8 or 9 frozen rolls in a 9-inch pie pan that has been sprayed with cooking spray. Let them thaw for about an hour or just until soft. Cut each roll into fourths. Arrange the dough bits into a ring around the pan. Replace cover and let sit to finish thawing. Meanwhile prepare dip.

In a mixing bowl, beat cream cheese for 30 seconds or until smooth, add sour cream and beat until it is mixed together. Mix in jalapenos, green onions, garlic, and sriracha sauce. Add bacon and cheese stirring gently until mixed well. Carefully spoon dip into the center of the bread ring. Gently lift the dough bits and spread the dip under them. Let sit until dough raises a bit. Cover loosely with foil, really just set foil over the top and bake on 350 for 20 minutes. Remove foil and bake for another 10 minutes.

Sprinkle with reserved cheese and bacon pieces and diced jalapenos and green onions if desired. Serve warm.

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