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Appetizers

Cheddar, Jalapeno & Bacon Dip

Cheddar, Jalapeno & Bacon Dip recipe
photo by:kraft
There are hot dips…and then there's this cheddar-jalapeño dip with chopped bacon and a kick of garlic. It's a keeper!
time
prep:
10 min
total:
30 min
servings
total:
16 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
tsp.  garlic powder
1/4
cup  beer
6
slices  cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
1
cup  KRAFT Shredded Sharp Cheddar Cheese
2
 fresh jalapeño peppers, halved, seeded and thinly sliced

Make It

HEAT oven to 350ºF.

BEAT cream cheese and garlic powder in medium bowl with mixer until blended. Gradually beat in beer. Stir in remaining ingredients.

SPREAD onto bottom of 1-1/2 qt. casserole or 9-inch pie plate.

BAKE 15 to 20 min. or until heated through.

Please use alcohol responsibly.

Kraft Kitchens Tips

Serving Suggestion
Serve with assorted hearty crackers, crisp breadsticks and/or cut-up fresh vegetables, such as celery sticks and red pepper strips.
Note
While any variety of beer can be used to prepare this dip, an amber or dark beer produces a richer-flavored dip.
Non-Alcoholic Variation
Substitute milk for the beer.
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