Piedmont Pepper Dip** Recipe

Time45m

Serves6

Fresh jalapeños, bacon, aged cheddar, and scallions, topped with a parmesan-panko crust. Served with tortilla chips | Add Pita or Celery +$1.00

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces.
2
Prepare the Jalapeños
Remove the stems and seeds from the jalapeños, then finely chop them. You can adjust the amount of seeds to control the spice level.
3
Mix the Dip
In a large mixing bowl, combine the cream cheese, crumbled bacon, chopped jalapeños, aged cheddar cheese (grated), and chopped scallions. Mix until well combined.
4
Prepare the Topping
In a separate bowl, mix the parmesan cheese and panko breadcrumbs together.
5
Assemble the Dip
Spread the jalapeño mixture into a baking dish evenly. Top with the parmesan-panko mixture.
6
Bake
Preheat your oven to 350°F (175°C). Bake the dip for approximately 20-25 minutes until it's bubbly and the top is golden brown.
7
Serve
Remove from the oven and let it cool slightly. Serve warm with tortilla chips, and if desired, offer pita or celery on the side.