Howdy folks, and welcome back to the Eat More Heat Skinny Dip and Chunky Dunkaroo. As I’m sure you’ve noticed, there hasn’t been a post in a few weeks. In keeping with the tradition of football (and because a few manufacturers were unable to participate), I instituted a few Bye weeks! I know, I know, terrible excuse. But I’m back, and here’s Mr. Cago’s Jalapeno Popper Dip, courtesy of the folks at Maxwell Mesquite & Co.
Preheat the oven to 350. Spread the jar of Mr. Cago’s Bacon Cheddar Dip evenly across the bottom of an oven safe pan. Place a single layer of nacho jalapeno slices over the dip. Sprinkle the breadcrumbs evenly over the dip. Bake at 350 until hot and golden brown.
If you’re waiting for the breadcrumbs to turn golden brown, you’re gonna have a bad time. After about a half hour of baking, they were still white, and I noticed the dip itself was a golden brown. So pay attention to the dip, not the breadcrumbs, when judging the doneness of your dip. And yes, doneness is a word. The dip was great, and reminiscent of actual jalapeno poppers. I would personally add a bit more breadcrumbs, but that’s just my personal preference. What this did do, however, is give me the fantastic idea to actually make some homemade jalapeno poppers with this dip. Yep, the folks at Maxwell Mesquite & Co are definitely getting an order from me soon!
All in all, I give the dip a mild in the fire category, and a Notable in the flavor category. I sat down and ate all the dip in under 15 minutes. I was going to give it a nice rating, but I’d be lying to myself. Great recipe, guys.