SOUR CREAM DIP FOR JALAPENO POPPERS RECIPES

Steps:

• {"@type": "HowToStep","text": "In a medium bowl, blend the sour cream, cheese, jalapenos, bacon, cilantro, seasoned salt, pepper and garlic until combined." }
• {"@type": "HowToStep","text": "Serve immediately with your favorite dippers. Cover and refrigerate leftovers for up to 48 hours." }

Steps:

• Preheat the broiler. If using fresh jalapeños, cut them in half and remove the seeds, then place cut side down on a baking sheet. Broil them for 1-2 minutes, until the skins blacken and bubble. Remove from the broiler. When cool enough to handle, peel off and discard the outer skin, then dice the peppers. Set aside.
• Turn the oven to 400°F (200°C).
• In a medium bowl, mix the cream cheese and sour cream. Add the cheddar cheese, ¾ of the Parmesan, and the diced jalapeños. Mix well.
• In a separate medium bowl, mix the bread crumbs, melted butter, the remaining Parmesan cheese, and the parsley.
• Spoon the jalapeño mixture into an 8x8-inch (20x20-cm) baking dish or a medium cast iron pan, spreading evenly. Sprinkle the bread crumb topping evenly on top.
• Bake for 20 minutes, or until hot and the bread crumbs are golden brown. Serve with bread or crackers.
• Enjoy!