Ryan's Reverse Popper Dip
Ryan's Reverse Popper Dip might be just the hor d'oeuvre you are searching for. This recipe makes 12 servings with 250 calories, 10g of protein, and 21g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of onion, canolan oil, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 55 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
Lay bacon strips in a single layer on the baking rack.
Bake in the preheated oven until crisp, 25 to 35 minutes.
Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes.
Add garlic; cook until fragrant, 1 to 2 minutes.
Remove from heat and cool.
Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan.
Sprinkle bread crumb-bacon mixture over dip.
Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.