The first formula was scalped off of my Sunday School instructor in West Monroe at one of our month to month social gatherings. I trust you appreciate it as much as my kin love cheddar and Ritz.
On the off chance that you aren't of the Louisiana breed, here's the pepper jam I use. You can utilize any brand, just jalapeno pepper jam. I had some pineapple jalapeno jam in the cooler that I was enticed to utilize. That on some cream cheddar... astonishing.
To make the plunge simply join two mellowed squares of cream cheddar with 2 cups of destroyed cheddar and 2 cut green onions. Top it with squashed Ritz wafers and cleaved bacon.
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Ingredients:
- 2 8oz blocks of cream cheese, softened
- 2 cups of shredded cheddar cheese
- 2 green onions, sliced
- 8 Ritz crackers, crushed
- 8 slices of bacon, chopped up
- 1/2 cup of pepper jelly
Directions:
- Preheat over to 350 degrees. In a pie plate combine the first 3 ingredients and smooth it out across the dish.
- Top with crushed Ritz and chopped bacon. (If you're making this ahead just stop here until you're closer to serving) Bake for 15 minutes.
- Towards the end of baking put 1/2 cup of pepper jelly into a microwave safe container, microwave for 30 seconds at a time, stirring, until melted.
- As soon as the dip comes out of the oven evenly spread the melted pepper jelly over the top. Serve with Ritz or your favorite crackers.
For more detail : bit.ly/2DoXiy8
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