Jalapeno Bacon Dip

• 2 whole Fresh Jalapenos
• 16 ounces, fluid Cream Cheese
• 1- 1/4 cup Parmesan, Divided
• 1/2 cups Sour Cream
• 6 strips Bacon, Cooked And Chopped, Divided
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Garlic Powder

1. Preheat oven to 350 degrees F.
2. Cut the stems off the jalapenos (see note).
3. Chop the peppers.
4. In a food processor, add the chopped jalapenos (with the amount of seeds you want), cream cheese, 1 cup Parmesan, sour cream, bacon (reserve a few tablespoons for garnish), smoked paprika, and garlic powder and process until well combined.
5. Pour into a baking dish.
6. Garnish with remaining cheese and bacon.
7. Bake at 350 degrees F for 20 minutes or until cheese is melted and bubbly.
8. Serve warm.
9. Note: Since the seeds of the jalapenos contain most of the heat, you can adjust the heat level of your dip depending on how many seeds you leave in.
10. For a mild dip, remove them all; for an extra spicy dip, leave them all in.
11. I removed the seeds from one pepper and left the seeds from the other.
12. The dip was at the perfect heat level for some, but too spicy for others.
13. I would recommend removing at least half of the seeds to serve to a large group.

jalapenos, fluid cream cheese, parmesan, sour cream, bacon, paprika, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/jalapeno-bacon-dip/ (may not work)