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Julie’s Dizzy ABT Dip (Jalapeno Popper Dip)

By Julie Mattison

We love ABT’s but hate the work. And for a crowd? Forget it! But for a number of servings for a larger group, this stretches them quite a bit. Great dish to make for holiday parties.

Ingredients

Print Recipe

12-18 Jalapeños peppers (20-24 is better)
3 8-oz blocks of cream cheese, softened
1 lb bacon, chopped before cooking
1 Tbsp Dizzy Pig Swamp Venom seasoning or your fave rub that you use on ABT’s
Dizzy Pig Dizzy Dust seasoning for dusting on top

Directions

Cook the bacon in a cast iron skillet until crispy.
Seed the peppers. To easily seed the peppers, use a melon scoop.
Chop the peppers into bite size pieces.
When the bacon is done remove from pan, reserving fat.
Add jalapeños peppers to the pan and stir to coat with the fat. Heat just until the color “sharpens,” just a minute.
Spread peppers in even layer in cast iron pan.
Place cream cheese in a bowl and microwave to soften.
Add Swamp Venom, or anything seasoning you like to use, to the cream cheese. Stir until smooth and spoon over the peppers in the pan.
Sprinkle the bacon bits over the cheese. Then sprinkle with Dizzy Dust (or any seasoning you like.)
Heat on the EGG (great on other cookers, as well as oven) just until bubbling. Serve with a plain cracker or scoops.