Jalapeno Pepper Dip
I am the granddaughter of Alphonse and Theresa Wegscheid and the daughter of Robert Wegscheid. I spent summers in Bluffton at my grandparent's farm, in Wadena at Uncle Vince and Aunt Vera's farm and in Dent at my Aunt Delores and Uncle Ted's farm. I currently reside in Minneapolis, where I work as a legal assistant downtown. Though some don't believe me, my goal/plan is to retire in the great city of Bluffton.
This is my recipe for Jalapeno Pepper Dip. I hope you enjoy it.
6 to 8 slices of bacon, diced and cooked crispy
2 8oz packages of cream cheese, soft
1 cup of mayonnaise
4 to 6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
1 cup of crushed crackers ( I used Ritz)
One half cup parmesan cheese
One half stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well. Transfer to an ovenproof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.